Wait. Hold up. Thanksgiving is this week? Already?!? Where did the year go? Wasn’t it just August ten seconds ago?
Okay, now that we’re done with our little freak out, we can talk about this week’s recipe! If you didn’t already catch it by the title of this post, then let us be the first ones to tell you to get to an eye doctor. Immediately. Well, immediately after you finish making this pie, anyway!
This pumpkin pie is easy, quick, and delicious! Basically, if you’re like us, and have only just realized that this week is Thanksgiving, then this is the pie for you! Remember a couple weeks ago we made a Peanut Butter Pie? Well, this week we’ve got a Pumpkin version! There’s no baking required, which means your oven will be open for all the other food you’ll be making! Not only that, but it’s a one bowl wonder, so less dishes! And it’s only 4 ingredients!
And did we mention that it basically tastes just like a regular pumpkin pie? Because it does! This pumpkin pie, however, is a lighter version. Wait! Don’t runaway! We don’t mean lighter, as in lower fat or calorie- we wouldn’t do that to you! 😉 We mean that it isn’t so dense. It’s fluffier and lighter than a regular pumpkin pie. That means that after your’e done filling up on all that heavy Thanksgiving food, this is the perfect way to end the meal!
Okay, if we haven’t hooked you in yet on making this on Thursday, then let us try one more thing! Guess what? This recipe can be made dairy-free, gluten-free, and/or vegan. So, if you have any dietary issues, this is a great dessert! We’ll be having a dairy-free/gluten-free pie at our Thanksgiving!
To make it dairy-free, all you need to do is use a dairy-free cool whip. SO Delicious, has one, that we use when we make this or the Peanut Butter Pie. To make it gluten-free, all you have to do is use a gluten-free crust! They sell gluten-free crusts in the store or you can make one! To make it vegan, make sure to use a dairy-free/vegan cool whip. Also, make sure that you don’t use any butter in your graham cracker crust or if you buy one, make sure to check the ingredients for any animal products.
4-Ingredient, No Bake Pumpkin Pie
1 9in graham cracker crust
1 container (8 oz) cool whip
1 can (15oz) of pumpkin
1/2 tsp pumpkin pie spice
- Mix together the pumpkin and the spice.
- Gently fold in the cool whip. Pour into graham cracker curst & refrigerate 2 hours before serving.
We hope everyone has a delicious, family filled Thanksgiving! Check back next week to see what we’ve been cooking up. Or if you really like us you can hang with us over on Twitter or Instagram. We’ll see y’all around! Have a wonderful week, safe travels, and may you have plenty of pies!