Creamy Pumpkin Pie

I know, I know. I know, I know. It’s Thanksgiving Day. And it’s a little late for the pumpkin pie. This one was worth the wait. It’s a chilled pumpkin pie with layers of cream cheese, pumpkin pudding, and graham cracker. Then, it is topped with whipped coconut cream and toasted graham crust. Do I need to say more? Happy Thanksgiving Day, Minimalist Baker. This recipe has been handed down through my family, from my aunts to my mother and finally to my sister and me. Consider it yours. My favorite pumpkin pie is the one with a graham-cracker crust. It has a light-sweetened cream cheese, followed by a creamy pumpkin pudding, and topped with whipped cream. This is the best pumpkin pie you can get.

As a child, I was so fond of this dessert that my aunt Donna would make me my separate pie just for myself. I had one at Thanksgiving and Christmas. What a ridiculous idea!

My aunt did this either because she loved me as a daughter A) she was trying to fatten up my string beans, or B) I caused dissension by claiming 3/4 of the pie at Thanksgiving before the dinner started. I think all three are good reasons. In either case, I got a whole pie.

It’s delicious! The pie is so easy to make. If you use a premade graham crust, there is no need to bake. Why not try a different pumpkin pie recipe this Thanksgiving? At least in my family, I’ve heard that pie is a popular dessert at the Thanksgiving table.

Ingredients

One large box of instant vanilla pudding mix.
Divide 1 3/4 cups low-fat cold milk into three equal parts.
8 ounces of 1/3 fat cream cheese. (One pkg contains 8 ounces).
Half a cup of gSugaSugar Sugar (divided).
Pumpkin puree, 1/4 cup
1 tsp pumpkin pie spice
1 1/2 cups Graham Cracker Crumbs (or purchase a graham crust already made)
3 Tbsp Butter
3 Tbsp coconut oil (melted)
Coconut whipped cream or Whipped Cream (for topping).

Instructions

Preheat oven to 375 F (190 C) if you are making a crust from scratch.
Mix graham cracker crumb crumbs with coconut oil, melted butter, and sugSugarhe original recipe calls for 1/4 cup). In a large bowl, combine all ingredients until well combined. Transfer the mixture to an eight or 9-inch pie plate and press on both sides and bottom as evenly as possible.
After baking for 7 minutes, place the towel in a fridge to cool down for 15 minutes.
Add the SugarSugarsugar (the original recipe calls for 1/4 cup) and 1/4 cup of milk to the bowl. Mix using a handheld mixer to achieve smooth consistency. Spoon into the bottom crust of the pie and smooth out the top. Set back in the fridge.
Add the pudding mix to the bowl. Beat on high for two minutes, then refrigerate for five minutes.
Add pumpkin puree to pudding and mix well. Add the pumpkin puree and pie spice to the cream cheese layer. Whisk well until combined. Smooth the top using a spoon or spatula.
Cover and refrigerate for at least 4 to 6 hours. If possible, leave it overnight to allow the mixture time to set. Before serving, top with whipped topping or whipped cream and optionally toasted coconut.