To be honest, pumpkin pie, the traditional version, makes me yawn.
So, the possibility of an upgrade sounded intriguing. After all, pumpkin pie goes right up there by The Mayflower, and guests expect the dessert to appear on a traditional Thanksgiving menu, right?
Well, thanks to DiAnn Mills at diannmills.com, the dilemma resolved itself, and pumpkin pie earned a place stay. After serving this delicious alternative last year, I made a mental note to share it with you.
No-Bake Pumpkin Pie
Ingredients:
16 ounces cream cheese
1 - 15 ounce can pumpkin
3 teaspoons pumpkin pie spice
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
16 ounces Whipped Topping, Cool-Whip
One 9-ounce graham cracker crust, store-bought MUST USE DEEP DISH
Instructions:
Using an electric mixer, blend the cream cheese and pumpkin purée.
Next, add the pumpkin pie spice, brown sugar, sugar, and vanilla.
Fold the whipped topping into the pumpkin mixture by hand until blended.
Pour into a DEEP DISH graham cracker crust.
Refrigerate overnight for best results.
Note: This recipe comes from DiAnn Mills who declares, “This is incredible!” DiAnn is both an excellent cook and a creative writer. Visit her blog at diannmills.com
