As the mother of TWO beautiful baby girls, I'm discovering how to make "Ashley's kitchen" into "Mama's kitchen." You know, like the kind in old movies and nostalgic country songs. Mama's kitchen - where everyone gathers to enjoy good food, weekend brunches, family dinners, and make lasting memories. That is my destination, and this is my journey.
As the countdown to Thanksgiving begins, here's a simple delicious no-cook pie recipe that combines all the best parts of a pumpkin pie with whipped cream, while toning down the overall pumpkin-ness of traditional pumpkin pie. It's perfect for those "not crazy about pumpkin pie" people in your life, as well as those "I love anything pumpkin spice" people. This is a pie version of a pumpkin fluff dip courtesy of Pinterest via Shawna. So as an alternative to pie, hollow out a small pumpkin, fill with this fluffy pumpkin spice dip, and serve with graham crackers. Very impressive presentation with little preparation = AWESOME last-minute recipe! I instantly thought that this dip could use a good graham cracker crust, so in the pie crust it went. Here's how Mama makes it:
Pumpkin Fluff Pie
- 1 (15 oz) can pumpkin
- 1 (5 oz) box vanilla instant pudding mix
- 1 t. pumpkin pie spice
- 1 (8 oz) carton lite whipped topping
- 1 9-inch graham cracker pie crust (or graham crackers for dipping)
**only 2 WW pts per 1/4 cup of pumpkin fluff, or 7 pts per 1/8 pie with graham cracker crust.
1. In a medium bowl, mix pumpkin, pudding mix, and pumpkin pie spice until smooth.
2. Fold in whipped topping. Spoon into pie crust, refrigerate until ready to serve.
sprinkle some graham cracker crumbs &/or
pumpkin pie spice on top for a pretty presentation