Spring. Summer. Pumpkin. Winter. That’s the order of the seasons, right? Okay, just making sure.

I posted a pumpkin pie recipe a couple years ago that was super delish and such a hit, so I figured it was worth bringing’ back this year and re-creating a bit. Some people love pumpkin pie, some people aren’t a fan. For the former, I’m assuming you love adding cool whip on top of your pumpkin pie. Well, this recipe brings cool whip with pumpkin pie to another level. Putting the cool whip inside the pie is a game changer and is one of those things that makes you think, “Why didn’t I think of this before?” At first, I and a few others taste tested Cool Whip Stuffed Pumpkin Pie Bars, which were amazing, but a little too melty and messy to be eaten with your hands as bars. So, with a fork in the form of a pie was the solution. 

Here’s the recipe, pumpkin pie lovers:

For the Crust:

  • 3 cups pecans
  • 1 cup walnuts
  • 2.5 tablespoons pure maple syrup or agave
  • 2 tablespoons almond butter
  • 8-10 pitted Medjool dates 
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • Small pinch of salt

For Middle Layer:

For the Pumpkin Layer:

  • 1 and 1/4 cup pumpkin puree
  • 2 ripe persimmons, stemmed
  • 3/4 cup raw cashews
  • 1/4 cup coconut milk 
  • 4 pitted Medjool dates 
  • 1 and 1/2 tablespoons pure maple syrup
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1 and 1/2 teaspoons vanilla
  • 1 and 1/2 teaspoons cinnamon
  • 1 and 1/2 teaspoons ginger
  • Small pinch of salt

Method:

  1. For the crust, add all ingredients to a food processor. Add the dates in last and one-by-one. Continue adding the dates until the crust is sticky enough to mold into a crust, yet a bit crumbly. 
  2. Evenly flatten out the crust on the bottom of a pie dish. If you want a squiggly-edged pie crust, use your pointer finger to make small indentations all around the edge. 
  3. Next, spread a thick layer of coco whip on top, leaving about 1 inch of crust at the edge.  
  4. Place in the freezer for at least a couple hours, or until cool whip hardens.  
  5. To make the pumpkin layer, add all ingredients to a high-speed blender and blend until smooth. Taste and adjust spices, if necessary. 
  6. Once the cool whip has frozen, spread a thick layer of the creamy pumpkin mixture on top, leaving space at the edge for the crust. 
  7. Place back into the freezer until pie has set, about 45 minutes or so. 
  8. Remove from freezer. Should be soft like pie, yet cool and set.
  9. Then slice, serve, share & enjoy!
  10. Cover and store remaining pumpkin pie in the fridge; should last 4-5 days. 

***Notes: If you’d like to make Cool Whip Stuffed Pumpkin Pie Bars instead, layer into a rectangular baking dish and freeze. Simply slice into squares after freezing, then enjoy! If you end up with an excess amount of the pumpkin layer, refrigerate it in a mason jar for later use in smoothies and/or other pumpkin flavored desserts. 

 

  

Either way you shape it, this re-created fall dessert will taste heavenly! P.s. Today happens to be National Dessert Day, so no holding back!



This is what I did with some leftovers…Pumpkin Pie in a mug! Just layer the crust, cool whip, then pumpkin layer. Add more coco whip & a sprinkle of cinnamon, then dig in! 🙂 YUM!!!