I need a delicious recipe for pumpkin pudding pie. Any suggestions?

Answer 1

Pumpkin Pudding Pie

From Good Housekeeping triple-tested at the Good Housekeeping Research Institute

INGREDIENTS
1 envelope(s) unflavored gelatin
1 1/4 cup(s) milk
1 cup(s) flaked coconut
3/4 cup(s) graham-cracker crumbs
4 tablespoon(s) (1/2 stick) margarine or butter, softened
1 1/2 cup(s) heavy or whipping cream
1 package(s) (for 4 servings) instant vanilla pudding and pie filling
15 ounce(s) (1/2 a 30-ounce can, or 1 1/2 cups) pumpkin-pie mix (not solid-pack pumpkin)

DIRECTIONS

1. In small saucepan, sprinkle gelatin evenly over 1/2 cup milk; let stand 1 minute to soften gelatin. Cook over low heat, stirring constantly, until gelatin dissolves completely. Set aside at room temperature to cool (do not refrigerate).
2. Preheat oven to 375 degrees F. Spread coconut in 13- by 9-inch metal baking pan; bake until lightly browned, about 10 minutes, stirring occasionally.
3. Reserve 1 tablespoon toasted coconut for garnish. In 9-inch pie plate, with hand, mix remaining toasted coconut with graham-cracker crumbs and margarine or butter. Press mixture firmly onto bottom and up side of pie plate just to rim.
4. In small bowl, with mixer at medium speed, beat 1 cup heavy or whipping cream until stiff peaks form. In medium bowl, prepare instant pudding as label directs but use only 3/4 cup milk. With wire whisk, beat in pumpkin-pie mix and cooled gelatin mixture. Fold in whipped cream. Spoon pumpkin mixture into piecrust. Refrigerate until set, about 3 hours.
5. To serve, beat remaining 1/2 cup heavy or whipping cream until stiff peaks form. Use to garnish top of pie. Sprinkle with reserved toasted coconut.

For more on pie recipes, go to GoodHousekeeping.com

Answer 2

Crock Pot Pumpkin Pie Pudding
1 (15 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3/4 cup sugar
1/2 cup Bisquick
2 eggs, beaten
2 tablespoons butter or margarine (melted)
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
whipped topping (optional

In a large bowl mix together the first eight ingredients.
Transfer to crock pot coated with Pam.
Cover and cook on low 6-7 hours.
Serve in bowls with whip cream, if desired.

Answer 3

PUMPKIN PUDDING PIE

1 pkg. butterscotch pudding mix
1 c. cooked pumpkin
1/2 tsp. salt
3/4 tsp. cinnamon
1 1/2 c. milk
2 eggs, separated

Combine pudding mix with pumpkin and seasonings. Gradually add milk. Cook over low heat, stirring constantly until it thickens. Add a little pudding mix to beaten egg yolks, then add to pudding and cook 5 minutes. Beat egg whites until foamy. Add sugar gradually. Continue beating until egg whites stand in peaks. Fold hot pudding into meringue. Pile into baked pie shell. Serve with whipped cream.

Answer 4

PUMPKIN PUDDING PIE

Makes 8 servings.

CRUST:

10 graham crackers (2 1/2 inch squares), made into crumbs
2 tbsp. plus 2 tsp. butter, softened

FILLING:

1 env. (four 1/2 c. servings) reduced-calorie vanilla pudding mix
2 env. unflavored gelatin
1 tbsp. plus 1 tsp. granulated sugar
2 c. skim milk
2 c. canned pumpkin
1/8 tsp. ground cloves
Dash each ground nutmeg and ground ginger

To prepare crust: Preheat oven to 350 degrees F. In bowl combine crumbs and butter, mixing thoroughly. Using the back of a spoon, press crumb mixture over bottom and up sides of 9 inch pie pan. Bake until crisp and brown, about 15 minutes. Remove pan to a wire rack and let crust cool completely before filling.
To prepare filling: In 1 quart saucepan combine pudding mix, gelatin and sugar; add milk and stir to combine. Let stand for about 1 minute to soften gelatin. Cook over medium heat until mixture comes to a boil.

In mixing bowl combine pumpkin and spices; using electric mixer, beat until combined. Add cooked pudding mixture and beat at low speed until thoroughly blended. Pour filling into cooled pie crust; cover and refrigerate until firm

Answer 5

If you go onto www.jello.com they have hundreds of great recipies. Good Luck!!

Answer 6

Hi !!!
Here you go...

NILLA® Crust Pumpkin Pie

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 8 servings

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1/2 tsp. pumpkin pie spice
1 cup thawed COOL WHIP Whipped Topping, divided
NILLA® Crumb Crust

- BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, beating after each addition until well blended. And dry pudding mix, pumpkin and spice; beat on low speed 1 min. or until well blended. Gently stir 1/2 cup of the whipped topping.
- SPOON into crust.
- REFRIGERATE at least 2 hours or until set. Top with remaining 1/2 cup whipped topping. Garnish with a light sprinkling of additional pumpkin pie spice, if desired. Cut into 8 slices to serve. Store leftover pie in refrigerator.

------------HERE'S ONE THAT IS MORE TRADITIONAL...WITHOUT THE CREAM CHEESE MIXTURE...

Praline Pumpkin Pie

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 10 servings

1/3 cup butter or margarine
1/2 cup chopped PLANTERS Pecans
1/3 cup firmly packed brown sugar
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup cold milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/4 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

- MELT butter in small saucepan on medium heat. Add pecans and brown sugar; mix well. Bring to boil. Cook 30 seconds, stirring constantly. Spread onto bottom of crust. Cool.
- POUR milk into large bowl. Add pumpkin, dry pudding mixes and spice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 1-1/2 cups of the whipped topping. Spread over pecan layer.
- REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

------------HERE'S ANOTHER RECIPE ...SOMETIMES I LIKE TO MAKE INDIVIDUAL TARTS INSTEAD OF A SINGLE PIE...

Spiced Pumpkin Mini Tarts

Yields: 24 mini tarts

Ingredients:
1 pkg (15oz) refrigerated pie crusts
1 can (15oz) solid pack pumpkin
2 cups frozen whipped topping, thawed
1 tsp pumpkin pie spice*
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
Powdered sugar (optional)
1/4 cup chopped pecans
1 Small orange, zested

Preparation Directions:
Preheat oven to 400 degrees.
Allow pie crusts to thaw at room temperature for 15 minutes.
Roll pie crust into 12 inch circle.
Using a 31/2" scalloped cutter, cut out 12 pastry pieces (9 from outer edge and 3 from center of circle).
Press 1 into each cup of a mini-muffin pan. Prick bottom of pastry.
Bake 14-18 minutes or until golden brown. Let stand 5 minutes.
Remove tart shells from pan to cooling rack; cool complete.
Repeat with remaining crust to make 24 tart shells.
Combine pumpkin, whipped topping, and spice in bowl.
Whisk until smooth.
Add pudding mix; whisk until smooth and thickened.
Refrigerate until ready to use.
Lightly sprinkle tart shells with powdered sugar from shaker.
Pipe pumpkin mixture into shells with the star tip of a decorating device.
Sprinkle pecans over tarts and top with orange zest.

* You may make your own spice blend using cinnamon, nutmeg, allspice, and ginger (optional: ground orange peel and cloves).