I tripled this recipe, to fill a springform pan as well as 12 large cupcakes. For a crust in the cupcakes, I dropped one Nilla Wafer cookie into the bottom of each cupcake liner. The crust for the springform pan was crushed Nilla Wafers with some melted butter stirred in, and pressed into the bottom of the pan. BATTER ADAPTATION: Tripled basic recipe as is, pouring bottom layer. Then added a WHOLE CAN of pumpkin puree, (no leftovers!), plus one additional egg. A bit heavier on the spices than the recipe calls for. I made fresh whipped cream with a pinch of vanilla and a wisp of powdered sugar. Can't abide by the MSG-laced, fake-o whipped topping route.
With these adaptations, this recipe is a keeper!
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I tripled this recipe, to fill a springform pan as well as 12 large cupcakes. For a crust in...