Wednesday, December 19, 2012

Pumpkin Pie with a Major Twist!

Did you know they sell pumpkin pudding now?!  Alex knows I LOVE pumpkin so he got me two boxes around Thanksgiving.  

We were invited to the neighbors house for dinner and were asked to bring dessert.  I was feeling super lazy and didn't want to run to the store so I was trying to come up with a fun idea from what I had in my house.  I found the pumpkin pudding and was racking my brain for things I could make with it. At Thanksgiving, my brother-in-law made a pumpkin chiffon pie that was light and delicious!!!  He told me they added whipping cream to a pumpkin pie like recipe to make it super light and fluffy.  So I decided I could add whipping cream to pre-made pumpkin pie pudding get get something similar...I hoped!!!  It was a bit of a gamble since I was taking to our neighbors party...they could have been pretty disgusted and egged our house as a result.  Fortunately for us and our house, it was a HIT!!!!  

Lazy Girl's Pumpkin Chiffon Pie:
2 small packages pumpkin pudding - make according to instructions on box
1 cup heavy whipping cream
2 tablespoons heavy whipping cream

Gingerbread Cookie Mix 
1 stick butter, melted

Make the pumpkin pudding following the directions on the box.  Put in refrigerator for at least one hour to thicken.  Whip up heavy whipping cream until there are super stiff peaks, add powdered sugar.  Once the pudding has set completely, fold in the whipping cream until combined.

Preheat oven to 350 F.

To make the crust, combine gingerbread cookie mix and melted butter.  Push into the bottom of a pie pan to form the pie crust.  Cook in a preheated oven for 15 minutes.  Let cool, then add the pudding mixture to the pie crust and refrigerate for at least one hour.  

This pie is SLOPPY!  But it doesn't matter because it tastes so damn good!!!

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