Tweak Thanksgiving tradition in a tasty way with this fluffy frozen pumpkin pie instead of the boring old baked version. Purists may grumble, but only until they take a forkful, then they’ll be clamoring for the recipe.
|1 14-oz can condensed milk||1 pinch ground cinnamon (optional)|
|1/2 canned pumpkin pie filling (not pumpkin puree)||1 pinch ground nutmeg (optional)|
|1 cup refrigerated (not frozen) Cool Whip, plus more for garnish||2 boxes mini graham pie crusts (12 crusts total) or 1 9-inch pre-made graham pie crust|
Whisk the condensed milk and pumpkin pie filling together in a large bowl, and then gently fold the Cool Whip into the batter with a silicone spatula.
Pour the pie filling into the pie crust(s), and then freeze for 2-3 hours until firm.
Gently stir a pinch each of ground cinnamon and nutmeg into the remaining Cool Whip for seasonal flavor, if desired.
Serve the pie frozen with additional Cool Whip for garnish.
This pie can be made 5 days in advance. Cover the frozen pie with plastic wrap and keep frozen until ready to serve.
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