pumpkin pie or apple cake.?

Question

what do you think i am hungry i dont know which on to make.

Answer 1

pumpkin pie!!!!!! with whip cream on top and a huge glass of milk!

Answer 2

Pumpkin Pie!

Answer 3

How about pumpkin pie because the pumpkins have finally arrived in the produce department. Plus it's seasonal and fun to enjoy around this switching of seasons, and pumpkin pie is a yummy way to initiate the Autumn. Oh, you can toast the seeds too and use them for snacking later on in the week...There's just not much to do with the leftover's of an apple except toss it into the mulch pile...I want one too!!

Answer 4

Make the apple cake and leave the pumpkin pie for closer to Thanksgiving.

Answer 5

Pumpkin Pie definitely. Get the fall holiday season started early

Answer 6

PUMPKIN PIE !!!
then try to get cinnamon ice cream and while still a little warm put a serving of ice cream over the pie and then add some whipped cream and I'm hungry now for the same thing..
Would you share ???

Answer 7

Pumpkin Pie!

Pumpkin Pie
8 servings

1 15oz can pumpkin (not the pumpkin pie mix)
5 oz evaporated milk
3/4 cup Splenda
1 tsp. Cinnamon
1/4 tsp. cloves
1/2 tsp. ground ginger
2 eggs
Nonstick Cooking Spray

Preheat the oven to 375ºF

Combine all the ingredients and blend until smooth.

Coat a 9'' pie pan with nonstick cooking spray. Pour the pumpkin mixture directly into the pan.

Bake for 30-35 minutes or until firmly set.
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Praline Pumpkin Pie
Yield: 12 servings

Praline Crust:
2 tablespoons hot melted butter
1/2 cup finely chopped pecans
1/2 cup sugar substitute (recommended: Splenda)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

Pie Filling:
1 (15-ounce) can no sugar added pumpkin filling
3/4 cup sugar substitute (recommended: Splenda)
1 tablespoon plus a dash pumpkin pie spice
1-1/4 cups heavy cream
4 eggs
Fresh Whipped Cream (see recipe below)

Preheat oven to 350ºF.

Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.

Preheat oven to 425ºF.

Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350ºF. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.

Cool and then chill before serving. To serve, top each slice with a dollop of whipped cream.
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Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

Answer 8

Apple Cake!

Answer 9

I looooooooooove pumpkin pie. I have tasted both apple and pumpkin, pumpkin's better. You just made me hungry.

Answer 10

It really depends on what you feel like eating.

Apple cake has a light fluffy consistancy, but the cinnamin is good. However, if you want cinnamon... go for the pumpkin pie.

PUMPKIN PIE! w/vanilla ice cream!(top w/cinnamin or nutmeg)

Answer 11

pumpkin pie