We are finally caught up with our monthly pies. Number 75 was a deliberate pie from one of our many pie cookbooks, but this one was a bit accidental. Husband and I were talking about pudding, for some reason, which happens to be one of his weaknesses. I came across this recipe for pumpkin pudding (and other pumpkin recipes) in Prevention Magazine‘s November 2015 issue. I had an open can of pudding in the fridge from my homemade pumpkin lattes, and it was almost exactly the amount I needed for this recipe.
In saucepan, cook 2 cups 1% milk, ½ cup sugar, 2 eggs, 3 Tbsp cornstarch, and ¼ tsp kosher salt, whisking over medium-high heat until thickened, 8 to 10 minutes. Reduce heat to low; cook, whisking, 1 minute. Whisk in 1 cup pureed pumpkin, 1 tsp vanilla extract, and ¼ tsp cinnamon. Pour through mesh sieve in bowl. Refrigerate, covered, 3 hours. Whisk before serving.
NUTRITION (per serving) 221 cal, 8 g pro, 40 g carb, 0 g fiber, 33 g sugars, 3.5 g fat, 1.5 g sat fat, 211 mg sodium
It was quick and easy to make, and with the exception of a little extra pumpkin, this recipe came together just as the recipe directs. After the pudding chilled overnight, we poured it into a 9 inch graham cracker crust, after which we chilled it a little longer.
Verdict: The pudding itself was delicious. It was creamy and smooth (running the cooked pudding through a sieve pulled out the egg bits that coagulated). The cinnamon was obviously present and enhanced the pumpkin flavor, while I thought the vanilla was subtle. For the pie, the pudding didn’t set very thickly, so slicing and serving it was tricky. The graham crust got a little soggy, but it didn’t ruin the pie. Before we had decided to put this in a graham crust, we debated putting it in a fully baked pastry crust. I think the soggy crust would have been about the same in pastry crust versus graham, but I’d be willing to test it to see. My friend’s 6 year old daughter said the filling to crust ratio was off. Most of our pies are deep dish, and I could completely see her point. I think this pie would be dynamite in a gingersnap crust made in a deep dish plate. We will definitely make this pie again (maybe in early fall) and try one of those other crust ideas.