Absolutely had to share this recipe from a dear friend and fellow AG. I enjoyed this pie immensely last year.
AG Amy writes;
This is a great alternative to the traditional pumpkin pie: it is not terribly sweet and has a lighter texture which can be welcome after bingeing on turkey and stuffing. I have been making or watching this pie being made for as long as I can remember Thanksgiving.
Pumpkin Chiffon Pie
(This is even better if made day before and you have room to let it sit in fridge. )
1 cup whipping cream
2 tbs sugar
1 tsp vanilla extract
1 pkg vanilla instant pudding
1 ½ cup of canned pumpkin
2/3 cup milk
½- 1 tsp nutmeg
1 tsp ground ginger
1 tsp cinnamon
1. Whip cream with sugar until it holds in stiff peaks
(tip- make certain there is not a speck of oil on whipping utensils or bowl. I also put them in fridge or freezer before hand for 5 min or so)
2. Blend in vanilla extract
3. Add pudding mix, pumpkin, milk and spices- beat slowly with rotating beater for about 1 min- just to mix ingredients
4. Pour into shell
Ginger Snap Pie Crust
1 ½ cups ginger snap crumbs
5 tbs unsalted melter butter
3 tbs light brown sugar
1 tsp cinnamon
9 inch pie pan
1. Heat oven to 350
2. mix crumbs, butter , sugar and cinnamon
3. press into pie pan
4. bake until set – about 8 minutes
5. Cool at least 4 hours or overnight
( Tip- I have found that I like to bake mine a bit more than recipe suggests.)
Huge thanks to Amy for sending!!
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