This pumpkin pie is a fun departure from my first pumpkin pie, which is not quite as sweet, is lower in fat, and is denser. This pie is very sweet, rich and fluffy, akin to ice-cream and cheesecake—a very decadent dessert for anyone who's ready for PP 2.0!Print
Above: A close-up of the pie crust, which I pressed into the pie pan with my fingers (you can use a rolling pin if you want, but it's not necessary). This took me about 10 minutes, since I like to make sure it's even, and get the top edge nice and squared off.
Above: The finished pie, right before I put it into the freezer to chill for 3 to 4 hours.