AuthorFlavor RightCategoryDessert
Prepare 3 oz Whip n Top as instructed on container.
In a bowl, for 4 minutes whip the following combined items: 4 oz of cream cheese, 1 egg, 3 oz of pumpkin puree and 3 oz of Whip Top Vanilla in liquid.
Smash graham crackers into crumbs then combine with warm butter.
In a small souffle bowl spread the graham cracker butter combination to create a base crust.
Add mixture on top of the graham cracker bowl.
Once pie mixture has cooled down, use the #22 star tip to add Whipping top mixture.
Pour mixed ingredients into souffle bowl.
Bake at 350 F degrees for about 40 minutes at Bain – Marie (heated bath).
While it is baking, whip for 3 minutes: 3 oz of Pumpkin puree and 5 oz Whip n Top Vanilla.
After pie has reached room temperature, decorate.
Use a #22 star tip to create stars.
Add pecans and dust with ground cinnamon for decoration (as seen on image).
Ingredients
Directions
Prepare 3 oz Whip n Top as instructed on container.
In a bowl, for 4 minutes whip the following combined items: 4 oz of cream cheese, 1 egg, 3 oz of pumpkin puree and 3 oz of Whip Top Vanilla in liquid.
Smash graham crackers into crumbs then combine with warm butter.
In a small souffle bowl spread the graham cracker butter combination to create a base crust.
Add mixture on top of the graham cracker bowl.
Once pie mixture has cooled down, use the #22 star tip to add Whipping top mixture.
Pour mixed ingredients into souffle bowl.
Bake at 350 F degrees for about 40 minutes at Bain – Marie (heated bath).
While it is baking, whip for 3 minutes: 3 oz of Pumpkin puree and 5 oz Whip n Top Vanilla.
After pie has reached room temperature, decorate.
Use a #22 star tip to create stars.
Add pecans and dust with ground cinnamon for decoration (as seen on image).