It’s November! Thanksgiving will be here soon!
Each Thanksgiving, I’m on a quest for easy variations of classic desserts. This little pie right here was just that. It’s a super easy twist on a pumpkin pie…that won’t be taking up oven room. When I saw it in my 101 Autumn Recipe book, I knew I had to try it. There is just no way you can mess this dessert up. No way. This Thanksgiving, bring a pie. Bring this pie.
1 (8 oz) container frozen whipped topping (not frozen, it can come out of the fridge but not frozen)
1 cup canned pumpkin (I used basic Libby’s pumpkin)
1 small (3.4 oz) package of instant butterscotch pudding mix
1/4 cup brown sugar
1 tablespoon pumpkin pie spice (use cinnamon if you don’t have any)
1 (9 inch) graham cracker crust
In a mixing bowl, combine the first 5 ingredients until blended. Spoon mixture into your prepared pie crust. Cover and refrigerate at least two hours before slicing and serving. (I let my pie sit 24 hours and it was delicious!)
Slice and enjoy!
This is the perfect simple dessert for your holiday season…and it’s so yummy too!