3 recipes found
In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
Pour into individual molds rinsed with cold water; chill until firm and unmold.
Preheat oven to 350 degrees F (175 degrees C).
Mix pumpkin, sugar, butter, French vanilla-flavored coffee creamer, eggs, salt, cinnamon, and vanilla extract together in a bowl until evenly combined; pour into an 8x8-inch baking dish.
Bake in the preheated oven until pudding is set, about 40 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Combine graham cracker crumbs, ⅓ cup melted butter, and ¼ cup sugar in a bowl; press crust into a 9-inch pie plate.
Bake in the preheated oven until firm, 5 to 10 minutes.
Whisk milk, ½ cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil 2 minutes. Add egg yolks while continuously whisking; cook and stir until thickened, about 1 minute more. Off heat, stir in 1 tablespoon butter and vanilla extract. Cool pudding 10 minutes before pouring into the prepared crust; cool pie to room temperature.
Preheat the oven to 425 degrees F (220 degrees C).
Beat egg whites in a glass or metal bowl until foamy. Gradually beat in ¼ cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over pudding.
Bake in the preheated oven until lightly browned, about 5 minutes. Cool to room temperature.
Refrigerate before serving, about 3 hours.