... reading about this fluffy pumpkin pie around Thanksgiving last year? But if you did not write it down, or more likely just recently checking for amusement here, I feel compelled to repeat. I have all the makings and will probably put it together this afternoon, and tuck in the freezer until time to travel on Thursday. Go ahead and get it out of the way while I have plenty of time. My assignments for Thanksgiving lunch are pie and squash casserole.
I tell people who will listen that it is possible to make a pumpkin pie without actually including any pumpkin. Due to the amount of pumpkin pie spice you stir in, though it will be somewhat more fair/pale than it would be if using all the ingredients. Plus there is the graham cracker crust, that would be good with most any substance you choose to add, short of sawdust or tree bark.
The recipe is glued to an index card, and appears to have originated with Keebler Ready Crust people, but references several other name brands. Calls for Jello Instant Pudding and Cool Whip, so they might be part of the Keebler family. But any store brand would work just as well, as long as you keep the proportions fairly consistent.
Creamy Pumpkin Pie
1 cup canned pumpkin
1/2 cup cold milk
1 package (six servings) Jello Vanilla flavored instant pudding and pie filling
1 teaspoon pumpkin pie spice (includes nutmeg, allspice & cinnamon, so you could add separately)
3 1/2 cups thawed Cool Whip topping
Keebler Ready Crust Graham Cracker pie crust
Combine pumpkin, milk, pudding mix, and pie spice in a small bowl. Blend with wire whisk for one minute until mixed well. Fold in 2 1/2 cups whipped topping (I use the whole 8 oz. bowl). Spoon into pie crust. Freeze until firm, top with remaining whipped topping if desired. Take it out of the freezer ahead of time to make slicing easier, but store in freezer or it will get soupy.
See... the actual pumpkin is optional! It is so light and fluffy, you can overeat and still have room for a piece of pie.
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