All my pumpkin pie fans out there will love the rich creamy texture of this pie & the faint coconut flavor is a surprise twist for those who aren't regularly pumpkin pie fans. It's a slightly sweeter & creamier version that may just win over any pumpkin pie skeptics, lol ;) This yummy pie was a huge hit today after our Thanksgiving meal & has already been requested for the next holiday ;)
Ingredients:
- 1/2 cup cold milk
- 1 package (6 serving size) vanillla instant pudding & pie filling
- 1 teaspoon pumpkin pie spice (or 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger & 1/8 teaspoon ground cloves in place of pumpkin pie spice)
- 1 cup canned organic pumpkin
- 2 1/2 cups frozen non-dairy whipped topping, thawed (* I use coco-whip to add the slight coconut flavor 😊)
- 1 Keebler Ready Crust Graham Pie Crust
Directions:
- In a large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in pumpkin. Stir in whipped topping. Spread in crust.
- Refrigerate at least 2 hours or until set.
- Garnish as desired. Store in refrigerator.
* Yields 8-10 servings
Enjoy! :)
~K
As always, I'd love to hear your thoughts, alterations or suggestions in the comments & have you connect with me on instagram at: thishomeschoolerslife :)
Comments
Post a Comment