Indian Pudding Pie

A perfect pie for Thanksgiving, sweet molasses custard is spiced with cinnamon, nutmeg and ginger. Serve with vanilla ice cream or homemade whipped cream.

Serves: 8

Active time: 20 minutes

Total time: 7 hours, 20 minutes (includes baking and complete cooling)

  • 1 refrigerated pie crust
  • 1 (15 ounce) can Bar Harbor® Indian Pudding, mashed with a fork
  • 1 (14 ounce) can sweetened condensed milk
  • 2 eggs, beaten
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 Tablespoon fresh lemon juice


  1. Preheat the oven to 450 degrees F. Press the pie crust into a pie pan. Pierce the bottom of the crust with a fork several times. Crimp the edges of the pie crust.
  2. Bake the pie crust for 8 minutes.
  3. While the crust is baking, prepare the filling. Add all of the ingredients to a food processor and process until smooth. Alternatively, all of the ingredients can be whisked together. The food processor will produce a smoother filling.
  4. Reduce the oven to 350 degrees F. Pour the filling into the par-baked crust. Place the pie onto a baking sheet and bake for 60 minutes. The pie is done when the custard puffs and wiggles. If additional baking is needed, check the pie at five minute intervals until done. If the crust begins to brown too quickly, cover the crust with foil.
  5. Let the pie cool for at least 7 hours before serving.

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