On my mom’s side of the family, my Grandpa was the cook! One of the first few years I was married, he shared his secret Pumpkin Pie recipe with me. The two of of us worked on it and tweaked it a bit – the original recipe called for solid pumpkin and you made it into pie filling – but we adapted it, so it can be made with the store bought canned Pumpkin Pie Mix/Filling.
This is not like traditional pumpkin pie, it’s layered with Cool Whip, so it is light and fluffy and is kept and served cold.
The recipe makes 2 pies. Every year I make them and take them to my husbands side of the family. There have been years I’ve made 4 pies, everyone likes it THAT much!! For years there were members on that side of the family that would beg me for the recipe, and I wouldn’t give it to them! LOL So don’t you feel lucky?! I knew if I gave my recipe out, then they would be making it too, and it would no longer be “the coveted pie at Thanksgiving”
**EDITED to add Pictures!
Layered Walnut Pumpkin Pie is light and fluffy, served cold and a perfect pie for Thanksgiving dessert
- 1 Cup Walnuts
- 2 Pie Shells
- 1 envelope Unflavored Gelatin
- 1/4 Cup cold Water
- 1 30 oz Can Pumpkin Pie mix (NOT solid pumpkin)
- 2 T Sugar
- 1 small can Evaporated Milk
- 3 Eggs *(you will use 2 yolks, and 3 whites)
- 1/2 tsp Vanilla
- 1 container of Cool Whip
- Chop walnuts fine.
- Bake pie shells and cool.(I use the Pillsbury Refrigerator Pie Crust)
- Soften gelatin in water in sauce pan.
- Stir in Pumpkin Pie Mix, 2 egg yolks and milk.
- Heat until boiling.
- Stir constantly.
- Reduce to low heat stirring constantly for another 5 mins.
- Remove from heat, add vanilla and cool and chill until thick. (I usually do up to this point the night before, and refrigerate the filling and egg whites overnight- but I would think a few hours would be fine if you want to do it the same day)
- Beat 3 egg whites to soft peaks adding 2 Tablespoons of sugar one at a time until stiff.
- Fold into pumpkin mix.
- Fold in 3/4 of your walnuts.
- 1/2 of your pumpkin filling into the 2 pie crusts
- 1/2 of Cool Whip on top of filling in each crust and spread with spatula
- Remaining 1/2 of pumpkin filling in each crust
- spread with spatula.
- Dollop several spoonfuls of remaining Cool Whip on top of each pie, then take a knife and swirl them slightly into the filling.
- Sprinkle with remaining Walnuts. Chill until ready to serve.
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Be sure to see this post to see how we take them to my sister-in-laws house!
I posted this over at The Inspired Room’s Friday Holiday Linky Fun – be sure to go over there and see more great Holiday Ideas!
Stop by Blessed With Grace for more Tempt My Tummy Tuesday.
Stop by I am Blissfully Domestic to join the fun!
I’ve added this post to Holiday Food Fest – Fall Desserts (November 2009)