I am so excited to be taking part in the second annual: Battle of the Pies with Wayfair.com! Today I will be sharing with you a delicious pumpkin fluff pie! It’s going to be your go-to pie for Holiday time and people won’t be able to get enough of it, believe me!
Thanksgiving is right around the corner and if you’re looking for a tasty dessert to finish dinner off with, this is the one! This is a simple, pumpkin fluff pie and it’s delicious!! Let’s start by what ingredients you’re going to need:
1 2/3 cups of crushed graham crackers
1 cup raw pecans
1 stick of softened butter
1/4 cup brown sugar
2 15 oz. of 100% pumpkin puree
1 1/2 cups white sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. ginger
1/2 tsp. nutmeg
1 tsp. vanilla
1 12 oz. can evaporated milk
1 8 oz. container of Cool Whip
You will first begin by making your crust. Preheat your oven to 400 degrees F. In a large bowl, add the crush graham crackers, butter, brown sugar and 1/2 cup of pecans. Mix well. Press the pie crust mixture into the bottom of a pie dish and bake for 10-12 minutes.
Next, in another large bowl add pumpkin puree, sugar, salt, cinnamon, ginger and nutmeg. Stir well and split the mixture in half. Place one half in the refrigerator for later. Grab your other half and add in vanilla, eggs and evaporated milk, mix well and pour over your pie crust. Bake at 400 degree F for 35 minutes, or until an inserted toothpick comes out clean. Allow to cool completely! <— That is very important so your topping doesn’t melt!
Lastly, grab your other half of pumpkin mixture in the fridge and stir in Cool Whip, mix well. Pour onto the top of your pie and spread evenly. Sprinkle remaining 1/2 cup of pecans on top. Refrigerate for at least two hours before serving. And enjoy!!