i made this recipe once as written, and it was decent - not quite a pie, more like pudding in a crust. but for a quickie dessert it served it's purpose. tonight i completely revamped it and it is so good with the modifications i made!! here's what i did: i increased the pumpkin and cool whip to 1 1/2 cups, nixed the cinnamon and increased the pumpkin pie spice to 1 tso. instead of a pie crust i crumbed about 10 gingerbread cookies in the bottom of a 9" square pan, and spread the pumpkin mixture on top. given the fact that i used sugar free / fat free pudding, lite cool whip, reduced fat gingersnaps, and skim milk, it's pretty light on calories for a dessert. and delicious!! thanks!
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i made this recipe once as written, and it was decent - not quite a pie, more like pudding in...