Esta es una exhibición prevé de cómo se va ver la receta de 'Gingersnap Pumpkin Pie' imprimido.

Receta Gingersnap Pumpkin Pie
by Global Cookbook

Gingersnap Pumpkin Pie
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

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

  1. 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.
  4. 4Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cold. Refridgerate to chill.
  5. Makes 1 - 9 inch pie
  6. A spicy version of the all time favorite pumpkin pie.