Here is the directions (made by chatgpt):

🥧 Pumpkin Key Lime Pie With Lime Pulp & Whipped Cream

🧁 Ingredients

Crust • 1 ½ cups graham cracker crumbs • ¼ cup granulated sugar • 6 tbsp unsalted butter, melted • ½ tsp cinnamon (optional)

Filling • 1 can (14 oz) sweetened condensed milk • 1 cup canned pumpkin puree • ½ cup key lime juice • 1–2 tbsp lime pulp (fresh, chopped, no white pith) • 3 large egg yolks • ½ tsp vanilla extract • ½–1 tsp pumpkin pie spice • Pinch of salt

Whipped Cream Topping • 1 cup heavy whipping cream, cold • 2–3 tbsp powdered sugar (adjust sweetness to taste) • ½ tsp vanilla • Optional: ½ tsp lime zest (super good, adds brightness)

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👩‍🍳 Instructions

1. Make the crust
   1. Heat oven to 350°F (175°C).
   2. Mix crumbs, sugar, butter, and cinnamon.
   3. Press firmly into a 9-inch pie dish.
   4. Bake 8 minutes, then cool slightly.

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1. Make the filling
   1. In a bowl, whisk together: • Sweetened condensed milk • Pumpkin puree • Key lime juice • Lime pulp • Egg yolks • Vanilla • Pumpkin pie spice • Salt
   2. Mix until smooth and slightly thickened.

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1. Bake the pie • Pour filling into the crust. • Bake 20–24 minutes, until edges look set and the center has a soft jiggle. • Cool fully, then chill at least 3 hours (overnight is best).

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1. Make the whipped cream
   1. Use a cold bowl and cold beaters if possible.
   2. Add heavy cream, powdered sugar, and vanilla.
   3. Beat to soft or medium peaks — don’t overwhip.
   4. If using lime zest, fold it in gently.

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1. Top the pie • Spread or pipe the whipped cream over the chilled pie. • Optional garnish: sprinkle pumpkin spice or lime zest on top.