Zutaten
- Ready-made pie crust1 crust
- Cream cheese (8 ounces)8 ounces
- Canned pumpkin puree2 cups
Zucker1 cup
Salz0.3 teaspoon
Ei1 piece- Egg yolks2 yolks
Flüssige Milch1 cup- Melted butter0.3 cup
Vanille1 teaspoon
Gemahlener Zimt0.5 teaspoon
Gemahlener Ingwer0.3 teaspoon- Ready-made whipped cream for decoration1
Schritte
- 1
Preheat the oven to 350°F (180°C).
5 MinBenötigte Werkzeuge:
Ofen - 2
Place the ready-made pie crust in a pie dish. Press it well into the sides and bottom of the dish.
5 MinBenötigte Werkzeuge:🍳Pie Dish - 3
Shape it neatly into a pie form. Then place it in the refrigerator for one hour to set.
60 Min - 4
Remove it from the refrigerator and cover it with aluminum foil, pressing it down well onto the crust.
5 MinBenötigte Werkzeuge:🍳Aluminum Foil - 5
Bake it in the oven for 10 minutes. Remove it from the oven and take off the aluminum foil, then return it to the oven for an additional 10 minutes or until the pie turns golden.
10 Min - 6
For the filling: In a large bowl, beat the cream cheese, add the pumpkin and beat until well combined, then add the sugar and salt, and beat until mixed.
10 MinBenötigte Werkzeuge:
Rührschüssel - 7
Beat the egg and yolks separately and add them to the filling, also add the milk and melted butter and continue beating.
5 Min - 8
Finally, add the vanilla, cinnamon, and ginger and beat well until the mixture is smooth.
5 Min - 9
Pour the filling into the baked pie crust evenly and bake them in the oven for 50 minutes.
50 Min - 10
Remove the pie from the oven and let it cool outside.
5 Min
Nährwertangaben
Zuckerpro 100gSalzpro 100gEipro 100gFlüssige Milchpro 100gVanillepro 100gGemahlener Zimtpro 100gGemahlener Ingwerpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.