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on the oven at 350°F/180°C
ground cookies with sugar in a medium bowl.
the melted butter and stir until it looks like wet sand.
on a 9-inch pie plate (24cm) covering bottom and sides. Begin pressing at the angle where the bottom meets the side, press up the sides, and finally cover the bottom.
while making the filling.
the pumpkin puree with sugar in a large bowl.
eggs one by one, mixing well each time. I use a whisk. If you want to use an electric mixer, do so at the lowest speed.
sour cream and cream (liquid, straight from the container) and mix well. Do not beat the mixture but integrate it well.
spices, vanilla, and salt, and mix until smooth and creamy.
batter into the prepared pan.
for about 40 minutes or until it's *almost* firm in the center. It should still jiggle a little.
completely on a wire rack, cover it with plastic wrap, and refrigerate for several hours (or up to 2 days) before serving.
with a dollop of whipped cream dusted with cinnamon.
cold cream with sour cream/cream cheese and powdered sugar in a medium bowl.
I like it to be thick but soft, so I whip it to medium peaks. But you can go all the way and beat it to firm peaks, similar to chantilly cream.
Be careful it doesn't curdle. It's what happens if it's overbeaten. You might want to beat with an electric mixer until you're almost there and then end it by hand with a whisk. It's hard to overbeat a preparation with a manual whisk.