Pumpkin Pie Recipe Made With Cool Whip

Pumpkin Pie Recipe Made With Cool Whip

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Canned Pumpkin Pie Recipe Easy PECIRES
Canned Pumpkin Pie Recipe Easy PECIRES from pecires.blogspot.com

As fall rolls around and the leaves start to change, there’s nothing quite like the warm and comforting flavors of pumpkin pie. This classic dessert is a staple at Thanksgiving dinners and holiday gatherings, and for good reason. But what if we told you there’s a way to take this classic dessert to the next level? That’s right, we’re talking about a pumpkin pie recipe made with Cool Whip.

Ingredients:

  • 1 (9 inch) unbaked pie crust
  • 1 (15 oz) can pumpkin puree
  • 1 (14 oz) can sweetened condensed milk
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 (8 oz) container Cool Whip, thawed

Instructions:

  1. Preheat oven to 425°F.
  2. In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
  3. Pour mixture into the unbaked pie crust.
  4. Bake for 15 minutes. Reduce oven temperature to 350°F and continue baking for an additional 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove pie from oven and let cool completely.
  6. Once cooled, spread Cool Whip over the top of the pie and chill in the refrigerator for at least 2 hours before serving.
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Nutritional Information:

Each serving of pumpkin pie made with Cool Whip (1/8th of the pie) contains approximately:

  • Calories: 400
  • Fat: 16g
  • Cholesterol: 70mg
  • Sodium: 390mg
  • Carbohydrates: 57g
  • Fiber: 2g
  • Sugar: 44g
  • Protein: 8g

Cooking Time:

This pumpkin pie recipe made with Cool Whip takes approximately 1 hour and 10 minutes to bake, plus an additional 2 hours of chilling time.

Equipment:

  • 9-inch pie dish
  • Mixing bowl
  • Whisk
  • Oven
  • Toothpick
  • Refrigerator

Serving Suggestions:

This pumpkin pie made with Cool Whip is delicious on its own, but here are a few other serving suggestions:

  • Top with a dollop of additional Cool Whip
  • Serve with a sprinkle of cinnamon or nutmeg
  • Pair with a cup of hot coffee or tea

Variations:

Here are a few variations you can try with this pumpkin pie recipe:

  • Swap out the Cool Whip for whipped cream or cream cheese frosting
  • Add a crumb topping made of graham cracker crumbs, butter, and brown sugar
  • Mix in some chopped pecans or walnuts for added crunch

Substitutions:

If you don’t have all of the ingredients on hand, here are a few substitutions you can make:

  • Use a homemade or store-bought graham cracker crust instead of a traditional pie crust
  • Swap out the sweetened condensed milk for evaporated milk or heavy cream
  • Use pumpkin pie spice instead of individual spices like cinnamon, nutmeg, and ginger

Storage:

This pumpkin pie made with Cool Whip can be stored in the refrigerator for up to 3 days. Cover with plastic wrap or foil to keep fresh.

Tips:

  • For a smoother filling, blend the pumpkin puree in a food processor or blender before mixing with the other ingredients.
  • Let the pie cool completely before spreading the Cool Whip on top to prevent melting.
  • Don’t overbake the pie – it should be slightly jiggly in the center when you take it out of the oven.
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Notes:

This recipe makes one 9-inch pie.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin in this recipe. You’ll need to roast the pumpkin first and puree it in a food processor or blender before mixing with the other ingredients. Keep in mind that fresh pumpkin may have a different texture and flavor than canned pumpkin.

Can I use a different type of pie crust?

Yes, you can use a different type of pie crust in this recipe. A graham cracker crust or a shortbread crust would both work well.

Can I make this pumpkin pie recipe without Cool Whip?

Yes, you can make this pumpkin pie recipe without Cool Whip. You can use whipped cream or cream cheese frosting instead, or simply serve the pie on its own.

This pumpkin pie recipe made with Cool Whip is a fun and delicious twist on the classic pumpkin pie. The creamy Cool Whip topping adds a light and fluffy texture to the rich and spicy pumpkin filling. It’s the perfect dessert for Thanksgiving or any fall gathering. Give it a try and let us know what you think!

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