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I know, I know. It’s only September! But Halloween is just around the corner and then Thanksgiving. The holidays always seem to creep up on me. So I’ve learned that it’s never too early to start planning. Today, let’s talk Thanksgiving! One of our all-time favorite Thanksgiving traditions is our Thanksgiving Eve Pie Night. I’m going to tell you how to pull this off simply with some tips we’ve learned from many years of keeping this tradition going.
Tips for Hosting a Thanksgiving Eve Pie Night:
- Gather in-laws, friends, or family by sending out an invite. It can be an official invition, Evite, or just a phone call or text. However you invite them, make sure they know about it!
- Have everyone bring a favorite pie (or two if you’re like our family)
- You can serve a full dinner before, or choose a lighter meal like soup or salad and then feast on pie for dessert, or just do pie! That’s really why everyone came, after all!
- Keep it simple. Use throw-away dishes so you don’t have to clean up for hours afterward.
- Make sure you have take-home boxes for the pie and plenty of dishes and silverware.
- Since you’ll be busy with all the hosting prep, serve an effortless pie, such as a Frozen Yogurt Pumpkin Pie! Keep reading for the recipe and how-to! This pie recipe is easy enough for kids to help with and with only just a few ingredients, you can make lots of pie in just a few minutes.
What you’ll need:
- Dannon® Oikos® Pumpkin Pie Greek Yogurt®
- Reddi-wip® original
- Mini graham cracker crusts
- Any other toppings like nuts that you’d like
How to make these cute mini pies:
Gather all your ingredients. All of them can be found at your local Walmart.
Combine 2 containers of the Dannon® Oikos® Pumpkin Pie Greek Yogurt® with 1 can of Reddi-wip® . Keep stirring until is well mixed.
Next, get out the mini graham cracker crust pie shells and fill them until full.
Be sure to smooth out the Dannon® Oikos® Pumpkin Pie Greek Yogurt® mixture until it is completely level with the crust.
Next, throw those cute pies in the freezer for at least 2 hours. However, you can prep them a day or two in advance if you want to avoid last minute stress like I do.
Just be sure to pull them out about 20-30 minutes before serving them. You’ll want to eat them mostly frozen, but not as hard as an ice cube. 🙂 Letting them sit at room temperature for a few minutes will help them thaw just enough to keep them nice and refreshing, but still cold and firm.
Right before serving, top with Reddi-wip®.
These mini frozen yogurt pumpkin pies were a hit with my family! If you’d like to try making them for yours, be sure to snatch a coupon for the ingredients right here.
Start a new Thanksgiving tradition this year with your family and friends with a Thanskgiving Eve Pie Night!