From Gary: And yes, he cooks.
This solves that ages old ratio problem for us on Pumpkin pie. Amanda wanted it to be 80% cool whip and Susan wanted it to have thick crust. I just didn't want a whole lot of pumpkin so lots of crust and cool whip sounded good to me. Now we just make Pumpkin Mousse (a very easy recipe) and provide Graham cracker for crust and cool whip and everybody can mix and match as they wish.
Pumpkin Mousse
In a large bowl combine with a whisk:
15 oz. can pure pumpkin
Package of vanilla-flavor instant pudding and pie filling
1 cup milk (I often use half and half instead)
1 teaspoon vanilla
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/3 cup packed light brown sugar
Ready to go after refrigerating for 30 minutes.
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