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Ингредиенты
- 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
Инструкции
- 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.
