Pumpkin Pudding Pie

• Crust:
• 1 1/2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1/3 cup white sugar
• 1/4 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
• 3/4 teaspoon pumpkin pie spice

1. Preheat oven to 375 degrees F (190 degrees C).
2. 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.
3. Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
4. 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.

crust, graham cracker crumbs, butter, white sugar, pumpkin pie spice, filling, vanilla pudding, milk, pumpkin puree, pumpkin pie spice

Taken from www.allrecipes.com/recipe/244372/pumpkin-pudding-pie/ (may not work)