This time of year I make one every 3wks or so. I buy the "extra creamy"
Cool Whip but when I run out I have been known to simply pour a little
cream on top of a slice. I have tried the off brands and found
coloration differences in the pumpkin plus noticed a difference in the
metal quality of the can when opening it-lots of "peelings" from the
metal for cheaper brands. I definitely prefer to buy Libby's.

I like the pie well-baked with lots of fine cracks on top-I rarely like
someone else's pumpkin pie, between the spice variations and the
underbaked mushy centers-some people's look like what's in baby's
diaper...

Our SuperWalmart this year I noticed had superior pumpkins for
Halloween-they were perfectly shaped and all were a uniform size which
left me wondering about how they were farmed.

Ever since substituting chinese 5-spice powder in a pie I have been
using it ever since.

Best layered recipe-stunningly beautiful when sliced-is pie crust (I use
springform pan to achieve higher sides), thin layer of chopped black
walnuts pressed down slightly into crust, plain white cheesecake batter
(I leave out the raisins the recipe called for) spooned over the nuts,
then the lighter weight normal pumpkin pie batter is gently layered over
the cheesecake batter. Baked and cooled. Top with a whip cream
layer-using back of spoon to lift into peaks, and then dust the top with
black walnut dust.

Next time I want to experiment with the bottom nut layer and add either
just a few choc chips or caramel chips to it. Smuckers squirt bottle of
caramel ice cream topping might also be used to decorate the top.

z z wrote:
>
> This time of year I make one every 3wks or so. I buy the "extra creamy"
> Cool Whip

I haven't used real whipped cream in years. I really like the "extra creamy
Cool Whip." It's all I need.

Gary