Whipped Pumpkin Pie
I tried this recipe for a "Friendsgiving," and everybody loved it.
Instead of graham crackers, I smashed up 1 box of Vanilla wafers for the crust with the same amount of butter, but only half the sugar listed. I also added some freshly ground cinnamon and nutmeg to the crust mixture. It did take a bit longer than 10 minutes, however, to get the crust to a good, lightly-browned stage.
I used prepared Cool Whip, but next time I would like to try whipping fresh cream instead. I bet this pie would taste great frozen as well, as I stuck mine in the freezer to help it set up faster.
I finished up the pie with a sprinkling of fresh ground cinnamon and nutmeg on top, pretty and tasty!
1 user found this review helpful
Nov. 29, 2014