What better way to wait out the anticipation before you can carve your pumpkins… than to eat them! This pie should successfully tide everybody over until jack o’ lantern time. Bonus points: the recipe is easy enough that even my two-year-old can help!
First, combine 1/2 cup non-dairy milk and 1 packet instant vanilla pudding mix in a container with a lid. Seal and shake. Fun!
Pour the pudding mixture into a large bowl. Stir in 1 cup canned pumpkin pie filling. Fold in half a container of non-dairy whipped topping (such as So Delicious Coco Whip).
Spoon the mixture into a prepared graham cracker crust (such as Mi-Del), then spread the remaining whipped topping on top. Veronika was eager to hold the spatula and help smooth out the top!
But mostly, she wanted to taste-test every step of the way. She earns an A plus for making sure every step of the recipe was delicious.
Pop the pie in the freezer for at least 2 hours and voila, a pie that never needs to bake.
Your kids might think it’s Halloween magic!