Prep Time::20 mins
Cook Time::7 mins
Additional Time:: 1 hr
Total Time:: 1 hr 27 mins
Servings::8
Yield::1 9-inch pie
Ingredients
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Crust:
1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
⅓ cup white sugar
¼ teaspoon pumpkin pie spice
Filling:
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
Directions
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.