eat & drink

pumpkin pudding



This pumpkin pudding tastes just like a creamy pumpkin filling without all of the fuss of making pie.  If you’re looking to simplify your Thanksgiving meal, then this is the way to do it.  The best part is that you can make it days before Thanksgiving and store it in the fridge and it tastes just as good.

Recipe adapted from Very Best Baking.

Pumpkin Pudding


(makes 6 servings)

1/2 cup cold milk

1 pkg. (6-serving size) vanilla flavor instant pudding & pie filling

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground cloves

1 c. pumpkin purée

1 recipe/package pie crust

whipped cream


1.) Mix milk, pudding mix, and spices.  Whisk throughly and then pour into desired serving dish.  Flatten and smooth, and refrigerate for 2 hours.

2.) Roll out pie crust and using desired cookie cutter ( I love the leaves for Fall), cut out shapes and place on covered cookie sheet.  Sprinkle with sugar and bake according to pie crust instructions until golden brown.  Let cool and then store in an airtight container until you’re ready to serve.

To serve:

Scoop pudding into dish, top with whipped cream and pie cookie.  Enjoy!


xoxo, Keya


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