Friday, November 20, 2009

Creamy Pumpkin Pie

I had two different recipes for this pie: all the same ingredients but in different amounts. After making one last night and seeing it fail to set up, I now know the right one to use! So I'm sharing the good recipe. I'd take a photo of the pie I made but it's just too depressing to look at. It still tastes DELICIOUS. Here is what it should look like:


So this is a fast and easy pumpkin pie. Essentially pumpkin pie with the Cool Whip already mixed in. It calls for a graham cracker crust, which is fine, but I think shortbread would be better. Or the best might be a pre-baked pastry pie crust (I like Mrs. Smiths brand best). I also found Pumpkin Spice flavored Jell-o pudding so I used that instead of vanilla. You can find the original source of the recipe here.

CREAMY PUMPKIN PIE

1/2 cup cold milk
1 pkg. (6 serving size) vanilla instant pudding (or Pumpkin Spice flavor)
1 tsp. pumpkin pie spice*
1 cup canned pumpkin
2 1/2 cups whipped topping, thawed
1 graham cracker crust

In large bowl, beat milk, pudding mix, and spice with wire whisk for 1 minute (mixture will be very thick). Whisk in pumpkin. Fold in whipped topping. Spread in crust. Refrigerate at least 2 hours. Store in fridge.

*or substitute 1/2 tsp. cinnamon, 1/4 tsp. ground ginger, and 1/8 tsp. ground cloves

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