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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