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Store in the refrigerator for up to 4 days.
Serve chilled or at cool room temperature.
Add extra cinnamon or nutmeg on top for a festive touch.
Variations:
Add a touch of nutmeg or clove to the filling for more spice.
Use a gingersnap or graham cracker crust instead of traditional pastry.
Make it dairy-free using plant-based butter, cream cheese, and coconut cream.
FAQ:
Q: Can I use canned pumpkin pie filling instead of puree?
A: Yes, but reduce the sugar and spices since the filling is already sweetened and seasoned.
Q: Can I freeze this pie?
A: Yes! Freeze without the whipped cream for best results. Thaw overnight in the fridge before serving.
Q: Can I make it ahead?
A: Absolutely. It tastes even better the next day after chilling and setting.
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