This Pumpkin Chiffon Pie was so delicious! And my children made it all on their own. So why not save some time in the kitchen and let them make it for dessert for your Thanksgiving Dinner?
1/2 Jar Roberts Reserve Spice Maple Pumpkin Dip (this is what my grocery store carries but you could use what your store has available)
1 Pint (2 cups) Half and Half or Heavy Cream
2 small boxes or 1 large box instant Vanilla pudding mix
1 prepared graham cracker crust (or keep them busy even longer by making your own). Crush crackers inside a sturdy zip lock bag using a rolling pin. Then add butter to make the crust and flatten into pan.
1) In a mixing bowl combine pumpkin dipg and cream. Wisk to combine.
2) Add pudding mix and stir until it begins to thinking. For best results use 2 small boxes of pudding with half and half.
3) Pour mixture into crust and refrigerate for at least 10 minutes to set. If you use half and half refrigerate for at least one hour. Garnish with whipped cream. (That’s how you can finish off the cream you bought!)