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Charlie Nunn of Hodgenville always has such interesting recipes. I would have thought I would have tasted every variation of pumpkin pie that there could possibly be, but Charlie’s recipe for Frosty Pumpkin Pie is new to me.
One really good thing about the Frosty Pumpkin Pie is that you don’t bake it. You just mix the ingredients, pour them in a graham cracker crust and freeze until firm. Now how handy is that? Another good thing: It tastes really light. You taste the pumpkin, but the pumpkin taste is not as intense as it is in a regular baked pumpkin pie. This just tastes like a very light dessert, which is a good thing after you have eaten yourself into a stupor with turkey, dressing and all the trimmings.
I think some people who didn’t ordinarily care for pumpkin pie would still like this dessert. I love pumpkin pie, but I really liked this pie too.
I have to admit, I cheated when I made this. I thought I had Dream Whip in the cupboard, but I didn’t. So I substituted Cool Whip. I can’t imagine that would make much difference, but I thought I ought to own up to it.
Mary Alice Holt can be reached at (270) 505-1751 or at email@example.com.
Frosty Pumpkin Pie
1 package vanilla instant pudding and pie filling
1 16-ounce can pumpkin
1 cup milk
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon cinnamon
1 cup prepared Dream Whip
1 graham cracker crust
Combine pudding/pie filling mix, pumpkin, milk and spices in large bowl. Mix slowly with electric mixer, just until blended (about one minute). Fold in whipped topping. Spoon into pie crust. Freeze until firm, four hours or overnight. Let stand at room temperature about 30 minutes before cutting. Garnish with additional whipped topping or use 1 teaspoon pumpkin pie spice. Store leftover pie in refrigerator.