|
Double Layer Pumpkin Pie
I give this a 4 as written, but I give my version a 5. have made it the regular way, using 3/4 c. of milk and it's perfect. I use a large graham cracker crust and sprinkle finely cut, toasted pecans over the crust. For the spices I use cinnamon, cloves, and nutmeg - no ginger. I also add in about 1/2 tsp. of vanilla extract to the pumpkin mixture. Now.... I have also made this almost sugar free. I use a graham cracker crust, sprinkle finely cut, toasted pecans over the crust. I use SF pudding, SF whipped topping, and 4 pkgs. of sweetner in place of the sugar. Excellent!
6 users found this review helpful
|
Reviewed On:
Oct. 19, 2010
|