Learn how to make Pumpkin Pie Pudding. Set aside. When I made the cranberry pumpkin muffins last week, the recipe only used one cup of pureed pumpkin. Not only is it gluten-free and dairy-free, but it’s loaded with healthy fats and fiber. Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. In a small bowl, beat the eggs. I may try my hand at making a gluten-free pie crust, but the filling is the best part anyway! This recipe only takes only a few ingredients and has the same feel as a real pumpkin pie. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes. I needed to find a use for remaining pumpkin puree from the previous recipe. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Spoon evenly into 6 (6-ounce) custard cups. Mix until well combined, and spread batter in prepared pan. Remove from heat. This recipe could not be easier, I promise! Pumpkin Pie Pudding. Agree or disagree? To the remaining pudding mix, add 1 1/2 cups Cool Whip and stir until combined. Stir in … Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Reduce heat to low and whisk 5 minutes. Beat together with a wire whisk, or hand held blender, until thick and creamy. Steps. Place the pan over medium heat, and …

And, that’s how this pumpkin pie chia pudding recipe came to be! Enjoy the flavors of fall with this EASY-to-prepare NO-BAKE Pumpkin Dessert: Pumpkin Pie Pudding! This Keto Pumpkin Pie Pudding is such a quick and easy dessert to whip up on a whelm. Not only is it gluten-free and dairy-free, but it’s loaded with healthy fats and fiber. I created this recipe because I had one lonely can of pumpkin puree hiding behind the green beans in my pantry that was screaming my name. Directions. Slowly whisk in the cold milk to combine, until the mixture is smooth and no lumps are left. Spread 1 1/2 cups into the pie crust (this is the 1st layer).

Pumpkin pie chia pudding mousse is creamy, delicious, and filled with pumpkin pie spices. If you’re both gluten-free and dairy-free like me, then one option for your pumpkin pie this year is to make a pudding instead of the pie.

In a saucepan, whisk 3 tablespoons cornstarch in 1 1/2 cups almond milk over medium heat until bubbly.
Combine dry pudding mix, milk, and cinnamon in a mixing bowl. In a large bowl, mix together the spice cake mix and vanilla pudding mix. Instructions. Add the vanilla pudding mix, evaporated milk, pumpkin puree, and pumpkin pie spice blend to the jar of your blender. An average can of pumpkin puree contains about 1 and 3/4 cups. In a medium to large sauce pan, add the brown sugar and cornstarch. Creating the flavors of pumpkin pie without the crust makes this recipe Gluten-Free but also significantly reduced the fat and calories.