Easy Pumpkin Cream Pie

What a satisfying thing it is to make a pie in the morning. This recipe, from Aunt Martha, didn't even require baking.

Combine all ingredients in a saucepan:

• 1 pkg vanilla pudding & pie mix (6-serving size)


• 3 T sugar


• 1 t pumpkin pie spice


• 1 can evaporated milk (I used non-fat)


• 1 slightly beaten egg


• 1 c canned pumpkin

Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into baked pie shell (I used a gingerbread crust) and chill for 4 hours.

I think my heat was too high because the inside bottom of my pan is charred. I soaked it for while and trust the dishwasher will be able to finish the hard work.

Precisely four hours later, I cut a 3/4" slice. It's a substantial, nice looking pie with a pumpkin-spicey flavor.