I usually never bake, but I made two of these pies for thanksgiving for two groups of people. Everyone loved it - even my sister who normally doesn't like pumpkin pie.
I only used 3/4 cups of milk, and 80% of the suggested amount of cream cheese and whipped cream (low fat for both kinds)and pumpkin puree. It was just the right amount to fill the pie crust and the sweetness was just right. Refrigerate the first layer for atleast 1 hour before putting the second layer over it.
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I usually never bake, but I made two of these pies for thanksgiving for two groups of people....