FLUFFY PUMPKIN PUDDING PIE
Servings
8
servingsTotal time
20
minutesThis is the pie store owner Anne’s husband asks about every Thanksgiving. Anne’s mom, Betty Jo, made this tall, cold pie in a graham cracker crust. The secret to its fluffy, creamy texture? Jell-O vanilla instant pudding. It’s crazy sweet (which we offset with the spices in Pumpkin Pie Spice and a little salt) and impossibly smooth (thanks to Cool Whip.) One tip from experience: the recipe calls for 1 cup of pumpkin, not the whole can. (Save that leftover canned pumpkin for this Latte.) This pie is retro comfort, sliced cold.
Ingredients
1 Graham Cracker Crust
1 cup canned pumpkin
1 5-oz boxed instant vanilla pudding mix
1/4 cup milk
2 tsp Pumpkin Pie Spice
1/8 tsp Baker’s Salt
16 oz Whipped Topping, dividded
Instructions
- Using a hand or stand mixer with the whisk attachment, whip pumpkin puree, instant pudding, milk, salt and Pumpkin Pie Spice for a full 3 minutes, scraping down twice. Fold in half of the whipped topping.
- Scrape the filling into the graham cracker crust and refrigerate for at least 2 hours. Top with the reamining whipped topping and serve.
