Tecumseh Pudding-Pie Recipe

If you are bored of the usual, take delight in this super-delicious recipe for Tecumseh Pudding-Pie. This Tecumseh Pudding-Pie is perfect for a weekend special or to serve for special occasion. Finally you have something delicious, yet simple to make!
Tecumseh Pudding-Pie picture


Preparation Time5 MinCooking Time1 Hr 5 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientInterest Group


 Evaporated milk2 Cup (32 tbs)
 Whole kernel corn/Frozen whole kernel corn2 Cup (32 tbs)
 Stuffed olives1⁄2 Cup (8 tbs)
 Watercress1⁄2 Cup (8 tbs)
 Onion1 Tablespoon
 Sugar1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Tabasco sauce1 Dash
 Pastry1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 274 Calories from Fat 146

% Daily Value*

Total Fat 16 g24.9%

Saturated Fat 5.8 g29.2%

Trans Fat 0 g

Cholesterol 130.5 mg

Sodium 528.9 mg22%

Total Carbohydrates 19 g6.4%

Dietary Fiber 1.1 g4.3%

Sugars 13.7 g

Protein 11 g21.7%

Vitamin A 8.3% Vitamin C 5.8%

Calcium 24% Iron 3.5%

*Based on a 2000 Calorie diet


1) Preheat oven to 425° F.

2) Take a bowl and beat eggs in it until foamy.
3) Add milk and beat for about 3 minutes.
4) Add olives, corn, watercress, seasonings and onion.
5) Stir over low heat until mixture turns slightly thick.
6) Fit the pastry inside a low 1 1/2-quart casserole.
7) Pour in the prepared corn mixture and bake, uncovered, for about 10 minutes.
8) Reduce heat to 325° F and bake for another 45-50 minutes or until mixture is set.

9) Cool slightly. Cut in wedges and serve.