Pumpkin Pudding Pie
One package of Fancy Monkey Salted Caramel Pudding Mix turns pumpkin puree into a creamy spiced
filling — no eggs, no custard, no turning on the oven. The salted caramel brings a toffee depth regular pumpkin pie
doesn't have, whisked right in alongside the warm spices for a filling that sets perfectly. Maybe better than the baked version!
Pumpkin Pudding Pie
One package of Fancy Monkey Salted Caramel Pudding Mix turns pumpkin puree into a creamy spiced
filling — no eggs, no custard, no turning on the oven. The salted caramel brings a toffee depth regular pumpkin pie
doesn't have, whisked right in alongside the warm spices for a filling that sets perfectly. Maybe better than the baked version!
Salted caramel meets pumpkin spice in a gingersnap crust. No oven. No excuses.
SERVINGS
8ACTIVE TIME
2.5 hoursFULL TIME
25 minutesINGREDIENTS
Gingersnap crust:
● 2 cups Crushed gluten-free gingersnap cookies (Mi-Del)
● 6 Tbsp Melted butter
● 1 Tbsp Granulated sugar
● Pinch Fine sea salt
Filling:
● 1 package Fancy Monkey Salted Caramel Pudding Mix
● 1 3/4 cups Cold whole milk
● 3/4 cup Pumpkin puree
● 2 tsp Ground cinnamon
● 1 tsp Ground ginger
● 1/2 tsp Ground nutmeg
● 1/2 tsp Ground cloves (or 1 Tbsp pumpkin pie spice in place of all four)
● Pinch Fine sea salt
INSTRUCTIONS
01. Crust
Mix crushed gingersnaps, melted butter, sugar, and salt. Press firmly into the bottom and up the sides of an 8-inch pie
dish. Chill while you make the filling.
02. Whisk
Add pudding mix, cinnamon, ginger, nutmeg, and cloves to a medium bowl. Pour in cold milk and whisk vigorously for
2 minutes until smooth and thickened.
03. Pumpkin
Whisk in pumpkin puree and salt until completely smooth and uniform in color.
04. Fill
Pour filling into the chilled crust. Smooth the top with a spatula.
05. Set
Refrigerate at least 2 hours until firm and sliceable.
TIPS
Use pumpkin puree, not pumpkin pie filling — the pie filling has added sugar and spices that'll throw off the balance.
Press the crust firmly with the bottom of a measuring cup, since a loose crust crumbles when you slice. For a dairy-free
version, swap in oat barista milk — the natural sweetness works beautifully with pumpkin. Want it classic instead of
spicy? Swap the gingersnaps for graham crackers. Pile on whipped cream and a dusting of cinnamon before serving —
pretty much required for the Thanksgiving table. Keeps in the fridge for up to 3 days, covered.
FAQ
Yes. The filling sets in the fridge, so there's no oven required — just chill and slice. (Use a no-bake or pre-made crust to keep it fully no-bake.)
It skips the eggs and the baking. Pudding mix and real pumpkin set into a creamy, spoonable filling with the same warm-spice flavor — the easy, foolproof version of the holiday classic.
Up to a day ahead. It needs at least 4 hours in the fridge, or overnight, to set firm enough for clean slices — which makes it a great make-ahead for Thanksgiving.
Yes. Whisk the mix with your favorite plant milk and use a dairy-free whipped topping and crust. The pudding mix is already vegan.
A graham cracker crust is the classic choice; a gingersnap crust adds extra spice. A store-bought crust works perfectly if you're short on time.
Up to 3 days, covered, in the fridge. Add the whipped topping just before serving so it stays fresh.
