Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin pie, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Pumpkin pie. Totally Thanksgiving dessert. It is what most people dream about year ‘round. People think of this and the flavors of this pie throughout the entire year. When you live up North, this is totally classic. When you live down south like I do, and I mean south like the tip of Florida, this is not such a classic, but you train yourself to make it every single year. It has become just that in my family and that is so exciting.
This pumpkin pie is the best for us Florida girls who don’t make this too often. It is simple, easy and yet so absolutely tasty. This pie is no bake!!! Is that not totally awesome?! It makes the whole pie baking time cut short because all you need to do is whip this baby together and throw it in the fridge until you are ready to enjoy it. You can top it with anything you’d like to switch it up and it will still be an awesome addition to any party. People will be begging you for this recipe, that’s for sure!
Recipe and photo courtesy of In Jennie’s Kitchen.
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