Friday, October 29, 2010

"PUMPKIN PIE w/ ALMOND-SPICE WHIPPED CREAM"

From Big Orange Book by Rachael Ray

One store-bought pumpkin pie
1 1/2 cups heavy cream
1 shot (about 1 oz.) almond liqueur such as Amaretto or 1 teaspoon almond extract
nutmeg
2 pinches ground cinnamon

Preheat the oven to 350 degrees.  Place the pie in the oven to crisp the crust.

In a medium bowl or using a mixer, whisk the cream until soft peaks form, a couple of minutes.  Whisk in the almond liqueur and season with nutmeg and cinnamon.  Slice the pie and serve with a generous dollop of whipped cream.  YIELD:  6 servings

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