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Receta Gingersnap Pumpkin Pie

Name: Gingersnap Pumpkin Pie
Ingredients: 1 3/4 c. gingersnap cookie crumbs; 2 1/2 Tbsp. butter, melted; 2 Tbsp. white sugar; 1 1/2 c. canned pumpkin pie filling; 3/4 c. brown sugar; 1 Tbsp. corn starch; 1 tsp grnd cinnamon; 1/4 tsp grnd nutmeg; 1/4 tsp salt; 1 tsp vanilla extract; 2 x Large eggs; 1 x (12 oz) can evaporated lowfat milk

de Global Cookbook

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Ingredientes

1 3/4 c. gingersnap cookie crumbs
2 1/2 Tbsp. butter, melted
2 Tbsp. white sugar
1 1/2 c. canned pumpkin pie filling
3/4 c. brown sugar
1 Tbsp. corn starch
1 tsp grnd cinnamon
1/4 tsp grnd nutmeg
1/4 tsp salt
1 tsp vanilla extract
2 x Large eggs
1 x (12 oz) can evaporated lowfat milk

Direcciones

Method:1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine cookie crumbs,granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 min. Cold completely.
3. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, Large eggs, and lowfat milk. Blend with wire wisk till combined.
4Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cold. Refridgerate to chill.
Makes 1 - 9 inch pie
A spicy version of the all time favorite pumpkin pie.