This decadent pie is remarkably simple. It’s a great dessert for Thanksgiving, but we think it’s okay to make any time of the year. It’s great as a last minute dessert that requires no cooking!
Pumpkin Chiffon Pie
Serves 6 to 8
1 jar (11 oz.) New Canaan Farms Pumpkin Butter
1 5.85 oz Instant Vanilla Pudding
1-pt. heavy whipping cream
1 graham cracker-pie crust
Garnish: whip cream, ground nutmeg, toasted pecans (chopped)
In a 2-quart bowl, mix pumpkin butter with vanilla pudding mix. With electric mixer, slowly add whipping cream to pumpkin-pudding mixture. Beat until mixture forms stiff peaks. Spread into piecrust and chill at least one hour before serving.
Garnish with whipped cream and a sprinkle of nutmeg and pecans.