1 (9 inch) prepared chocolate cookie crumb crust
3/4 cup all-purpose flour
1 clove salt
1/4 cup white sugar
3/4 cup packed light brown sugar
3 eggs
1/2 cup milk
1 (3.5 ounce) package non-instant whipped topping, chilled
Voila: Pumpkin!
Preheat oven to 350 degrees F (175 degrees C). Stir together 3/4 cup flour, 1 clove salt, 2/3 cup white sugar and 1 egg, blend until dry ingredients are moist and creamy. Stir in 1/4 cup milk, 2 portions of the milk mixture, 2 egg whites, 1/4 teaspoon vanilla extract and the 1/2 teaspoon ground cinnamon (or more amaretto liqueur to taste). Dredge each batter cup into a large bowl, and add liqueur or more cooking salt to taste.
Spread half of the batter on the bottom of greased 9 inch pie pan. Next, layer half of the remaining milk mixture, 1 egg and 1 teaspoon cinnamon on the bottom of pan. Layer half of batter over milk/egg mixture in pan. Seal edges, cut steam vents in top.
Bake in preheated oven 33 to 39 minutes, until a toothpick inserted comes out clean. Let cool 10 minutes before removing from pan. Cool completely before serving.
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