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This Thanksgiving I wanted to focus on foods that are in season. Normally, I think of pumpkin and sweet potatoes, but I did some research and Kiwi is also in season during Thanksgiving. This deconstructed Sweet Potato Pumpkin Kiwi Pie will add some color to your thanksgiving table!
I started my recipe with the Mrs. Smith’s original flakey crust pumpkin pie and Kraft Cool Whip that I bought at Walmart with the $1.00 off coupon. The Cool Whip was only .98 and the pie was $3.97 minus $1.00 with the coupon! I was able to pull it up on my phone! Super cool! Gotta love technology!
The Mrs. Smith’s pumpkin pie has a flaky crust made with real butter and no artificial flavors. They both taste delicious. Definitely work trying! Here is a video of me unboxing the products from this recipe.
1 Mrs. Smith’s Pumpkin Pie
1 Tub Kraft Cool Whip
1 Medium Sweet Potato
Take the Mrs. Smith’s Pumpkin Pie out of the box.
Spoon the pumpkin mixture into a large mixing bowl.
Cook a sweet potato in the microwave by washing it, stabbing it with a fork all over, put the sweet potato in microwave for 3 minutes and flip over and put it in the microwave for another 2 minutes.
Open up the Sweet Potato and scoop out the inside and place in the mixing bowl.
Peel the kiwis and chop up one of them to add to the mixture.
Mix it all together with a hand mixer. Spoon the mixture back into the pie.
Bake as directed on the package.
Let the pie cool to room temperature. You can even put it in the fridge and deconstruct it later.
To deconstruct, all you need is a spoon. First, crumble up the pie crust at the bottom of an oversized shot glass. Then, add the pumpkin mixture to the cup 3/4 of the ways up. Lay slices of Kiwi in next. Depending on the size, you can add 2 to 3. Top with an ice cream scoop of Kraft Cool Whip and a slice Kiwi.
Enjoy & Happy Thanksgiving!
What do you think of the Sweet Potato Pumpkin Kiwi Pie?