Second Harvest Thanksgiving Pumpkin Pie

Second Harvest Thanksgiving Pumpkin Pie Recipe - Made in USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 6 hours (freezing time) | Servings: 8

Introduction

This Second Harvest Thanksgiving Pumpkin Pie recipe is a delicious and easy-to-make dessert that is perfect for the holiday season. With a creamy pumpkin filling and a crunchy gingersnap crust, this pie is sure to be a hit at your Thanksgiving table.

History

This recipe was created by Second Harvest, a non-profit organization dedicated to fighting hunger in America. They developed this pumpkin pie recipe as a way to use up excess canned pumpkin and other ingredients that were donated to their food bank. It has since become a popular Thanksgiving dessert that is loved by many.

Ingredients

1.5 cups half and half
1 pack instant vanilla pudding mix
3.5 cups whipped topping
1 cup nuts
1 cup gingersnaps
0.5 cup canned pumpkin
1.5 tbsp pumpkin pie spice
1 9-inch graham cracker pie crust

How to prepare

Pour half and half or milk into a large bowl.
Add the pie filling mix.
Beat the mixture with a wire whisk until well blended.
Let the mixture stand for 5 minutes.
Fold in the whipped topping and the remaining ingredients.
Spoon the mixture into the crust.
Freeze the mixture until firm, approximately 6 hours.
Remove the mixture from the freezer.
Let it stand for about 10 minutes to soften before serving.

Variations

For a gluten-free version, use a gluten-free graham cracker crust.
Add a tablespoon of bourbon or rum to the filling for a boozy twist.
Top the pie with candied pecans or a drizzle of caramel sauce for extra flavor.

Cooking Tips & Tricks

Make sure to let the pie stand for 10 minutes before serving to allow it to soften slightly.

- You can customize this recipe by adding your favorite nuts or spices to the filling.

- For a twist on the classic graham cracker crust, try using a gingersnap crust instead.

Serving Suggestions

Serve this pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.

Cooking Techniques

Be sure to fold in the whipped topping gently to keep the pie light and fluffy.

- Use a wire whisk to blend the ingredients together smoothly.

Ingredient Substitutions

You can use regular milk instead of half and half in this recipe.

- If you don't have gingersnaps, you can use graham crackers or ginger cookies instead.

Make Ahead Tips

You can make this pie ahead of time and freeze it until you are ready to serve. Just be sure to let it soften slightly before slicing and serving.

Presentation Ideas

Garnish the pie with a sprinkle of cinnamon or nutmeg for a festive touch. You can also top it with a few whole nuts for added crunch.

Pairing Recommendations

Serve this pumpkin pie with a hot cup of coffee or a glass of milk for a comforting and delicious dessert.

Storage and Reheating Instructions

Store any leftovers in the freezer for up to a week. To reheat, let the pie sit at room temperature for 10-15 minutes before serving.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 2g

- Sugars: 15g

Fats

- Total Fat: 12g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 50%

- Vitamin C: 2%

- Calcium: 8%

- Iron: 6%

Alergens

Contains nuts and dairy

Summary

This Second Harvest Thanksgiving Pumpkin Pie is a rich and creamy dessert that is high in carbohydrates and fats. It is also a good source of vitamin A and protein.

Summary

This Second Harvest Thanksgiving Pumpkin Pie is a delicious and easy-to-make dessert that is perfect for the holiday season. With a creamy pumpkin filling and a crunchy gingersnap crust, this pie is sure to be a hit at your Thanksgiving table.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Second Harvest Thanksgiving Pumpkin Pie. It was a crisp fall day, with the leaves changing colors and a chill in the air that signaled the arrival of Thanksgiving. I was visiting my dear friend Martha, who was known for her incredible baking skills. As we sat in her cozy kitchen, sipping on hot tea and chatting about our favorite holiday traditions, Martha suddenly pulled out a worn, stained recipe card from a drawer and handed it to me with a mischievous twinkle in her eye.

"Here, my dear, I think you'll appreciate this recipe," she said with a knowing smile. "It's a family favorite, passed down through generations. I think you'll find it quite special."

I eagerly took the recipe card from her hands, my heart racing with excitement. As I read through the ingredients and instructions, I felt a sense of nostalgia wash over me. The recipe called for fresh pumpkin, cinnamon, nutmeg, and a secret ingredient that Martha assured me would make all the difference.

I thanked Martha profusely and promised to make the pie for my family's Thanksgiving feast. As I left her house that day, I couldn't shake the feeling that this recipe was going to be something truly special.

The next day, I set out to gather all the ingredients I would need to make the Second Harvest Thanksgiving Pumpkin Pie. I visited the local farmer's market to pick out the perfect pumpkin, making sure it was ripe and full of flavor. I bought fresh eggs, sugar, and spices, along with the mysterious secret ingredient that Martha had mentioned.

When I arrived home, I rolled up my sleeves and got to work in the kitchen. I carefully peeled and diced the pumpkin, boiling it until it was soft and tender. The house filled with the warm, comforting scent of cinnamon and nutmeg as I mixed the spices into the pumpkin puree. I cracked the eggs and whisked them together with the sugar, creating a sweet, creamy mixture that would bind all the ingredients together.

As I poured the pumpkin filling into the homemade pie crust, I couldn't help but feel a sense of pride and accomplishment. This wasn't just any pumpkin pie - this was a labor of love, a tribute to the traditions and memories that had been passed down to me through the generations.

I slid the pie into the oven and watched as it baked to perfection, the golden crust turning a deep shade of brown and the filling puffing up and turning a rich, velvety orange. The aroma that wafted through the house was intoxicating, filling me with a sense of warmth and contentment.

When the pie was finally ready, I carefully removed it from the oven and let it cool on the countertop. The scent of cinnamon and nutmeg lingered in the air, mingling with the sweet aroma of fresh pumpkin. I couldn't wait to share this pie with my family, to pass on the tradition and legacy that Martha had entrusted to me.

As we sat down to our Thanksgiving feast, the Second Harvest Thanksgiving Pumpkin Pie took center stage on the dessert table. My family's eyes widened with delight as they took their first bite, savoring the creamy texture and spicy flavor of the pie.

"This is incredible, Grandma!" my granddaughter exclaimed, her eyes shining with admiration. "Where did you learn to make this amazing pie?"

I smiled, a twinkle in my eye just like Martha's had been when she handed me the recipe card. "Oh, it's a family secret," I replied mysteriously. "But let's just say it's been passed down through the generations, from one baker to another."

As my family dug into the pie, their faces lighting up with joy and satisfaction, I knew that this recipe would become a cherished tradition in our household. The Second Harvest Thanksgiving Pumpkin Pie wasn't just a dessert - it was a symbol of love, family, and the shared memories that bound us together. And as I watched my loved ones enjoy every delicious bite, I knew that this recipe would continue to be passed down through the generations, bringing joy and comfort to all who tasted its magic.