This was an absolute hit! Everyone loved it. It didn't take too long to make or set in fridge and it was a nice light and cool alternative to pumpkin pie after a big dinner. There are a few changes I made. First - instead of a graham wafer crust I made a crust using a good quality ginger snap and left out the sugar. I added a few shakes of ground ginger and ground cloves along with the cinnamon. I believe the recipe should say 1/2 pint whipping cream, whipped as 1/2 pint (1 c.) of whipping cream is not near enough to spread on the top. When whipping up the 1/2 pt. of cream, add a tsp. of vanilla and a tbsp. or more, to individual taste, of icing sugar. Enjoy!

Reviewed On: Oct. 10, 2005