Ingredientes
- Ready-made pie crust1 crust
- Cream cheese (8 ounces)8 ounces
- Canned pumpkin puree2 cups
Azúcar1 cup
Sal0.3 teaspoon
Huevo1 piece- Egg yolks2 yolks
Leche líquida1 cup- Melted butter0.3 cup
Vainilla1 teaspoon
Canela molida0.5 teaspoon
Jengibre en polvo0.3 teaspoon- Ready-made whipped cream for decoration1
Pasos
- 1
Preheat the oven to 350°F (180°C).
5 minutosHerramientas necesarias:
Horno - 2
Place the ready-made pie crust in a pie dish. Press it well into the sides and bottom of the dish.
5 minutosHerramientas necesarias:🍳Pie Dish - 3
Shape it neatly into a pie form. Then place it in the refrigerator for one hour to set.
60 minutos - 4
Remove it from the refrigerator and cover it with aluminum foil, pressing it down well onto the crust.
5 minutosHerramientas necesarias:🍳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 minutos - 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 minutosHerramientas necesarias:
Tazón para mezclar - 7
Beat the egg and yolks separately and add them to the filling, also add the milk and melted butter and continue beating.
5 minutos - 8
Finally, add the vanilla, cinnamon, and ginger and beat well until the mixture is smooth.
5 minutos - 9
Pour the filling into the baked pie crust evenly and bake them in the oven for 50 minutes.
50 minutos - 10
Remove the pie from the oven and let it cool outside.
5 minutos
Datos nutricionales
Azúcarpor 100gSalpor 100gHuevopor 100gLeche líquidapor 100gVainillapor 100gCanela molidapor 100gJengibre en polvopor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.