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Second Harvest Thanksgiving Pumpkin Pie

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Submitted by delorey

Frozen pumpkin pie with vanilla pudding, whipped topping, pumpkin puree, gingersnap crumbs, and chopped nuts in a graham cracker crust. A no-bake Thanksgiving dessert.

YIELD

8 servings

PREP

20 min

COOK

20 min

READY

6 hrs

This Thanksgiving pumpkin pie skips the oven entirely. Vanilla pudding mix beaten with half-and-half, then folded with whipped topping, canned pumpkin puree, pumpkin pie spice, crushed gingersnaps, and chopped nuts. Spoon it into a graham cracker crust and freeze for six hours. What comes out is a frozen, spiced, creamy dessert that slices cleanly and tastes like a pumpkin ice cream pie.

The gingersnap crumbs do something clever here. Mixed into the filling rather than used as a crust, they add a warm, gingery crunch throughout every slice. Combined with the pumpkin pie spice, you get layers of warm spice flavor that hit differently: the spice blend in the creamy base and the ginger in the crunchy cookie bits.

Letting the pudding stand for five minutes after mixing is a step you can’t skip. It needs that time to thicken before the whipped topping goes in. Fold too early and the filling stays loose, never setting firmly enough to slice.

Let the frozen pie sit at room temperature for about 10 minutes before cutting. This softens it just enough to slice cleanly without the filling crumbling or sticking to the knife.

Kitchen Tips

  • Use real canned pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added, which would throw off the balance.
  • Crush the gingersnaps to varied sizes. Some fine crumbs for distribution and some larger pieces for noticeable crunch.
  • Half-and-half makes a richer filling than milk. If using whole milk, the texture will be lighter but less creamy.

Variations

  • Pecan praline: Use chopped toasted pecans and add a drizzle of caramel sauce over each slice before serving.
  • Chocolate pumpkin: Swap the vanilla pudding for chocolate pudding mix for a mocha-pumpkin frozen pie.

Ingredients

1 ½ 355
CUPS ML MILK
cold, or half and half
4 115.6
OUNCES ML/G JELLO
vanilla flavour
1
X INSTANT PUDDING MIX
and pie fill, to taste *
3 ½ 828
1 237
CUP ML NUTS
chopped
1 237
½ 118
1 ½ 23
TABLESPOONS ML PUMPKIN PIE SPICE
1 1

Directions

Pour half and half or milk into large bowl.

Add pie filling mix.

Beat with wire whisk until well blended.

Let stand 5 minutes. Fold in whipped topping and remaining ingredients. Spoon into crust. Freeze until firm, about 6 hours. Remove from freezer. Let stand about 10 minutes to soften before serving. Serves 8.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

the best!! i've been making this pie for years. i just smile and say thanks!!! outragously simple, amazing tasting and probably the best "punkin pie" recipe there is..no hot oven for me!

 

 

Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 209 61% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 52mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 50% Vitamin C 2%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 
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