Ingredients
8
8 servings
- •1 ½ cups graham cracker crumbs
- •6 tablespoons butter, melted
- •⅓ cup white sugar
- •¼ teaspoon pumpkin pie spice
- •1 (5.1 ounce) package instant vanilla pudding mix
- •1 (12 fluid ounce) can 2% evaporated milk
- •1 (15 ounce) can pumpkin puree
- •¾ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Stir graham cracker crumbs, butter, white sugar, and 1/4 teaspoon pumpkin pie spice together in a bowl; press into the bottom and up the sides of a 9-inch pie dish.
- Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
- Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 323
- Carbohydrate: 46g
- Fat: 14g
- Fiber: 2g
- Protein: 5g
- Sugar: 33g
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