Ingrédients
- Ready-made pie crust1 crust
- Cream cheese (8 ounces)8 ounces
- Canned pumpkin puree2 cups
Sucre1 cup
Sel0.3 teaspoon
Œuf1 piece- Egg yolks2 yolks
Lait liquide1 cup- Melted butter0.3 cup
Vanille1 teaspoon
Cannelle moulue0.5 teaspoon
Gingembre en poudre0.3 teaspoon- Ready-made whipped cream for decoration1
Mesures
- 1
Preheat the oven to 350°F (180°C).
5 minutesMatériel requis:
Four - 2
Place the ready-made pie crust in a pie dish. Press it well into the sides and bottom of the dish.
5 minutesMatériel requis:🍳Pie Dish - 3
Shape it neatly into a pie form. Then place it in the refrigerator for one hour to set.
60 minutes - 4
Remove it from the refrigerator and cover it with aluminum foil, pressing it down well onto the crust.
5 minutesMatériel requis:🍳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 minutes - 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 minutesMatériel requis:
Bol de mélange - 7
Beat the egg and yolks separately and add them to the filling, also add the milk and melted butter and continue beating.
5 minutes - 8
Finally, add the vanilla, cinnamon, and ginger and beat well until the mixture is smooth.
5 minutes - 9
Pour the filling into the baked pie crust evenly and bake them in the oven for 50 minutes.
50 minutes - 10
Remove the pie from the oven and let it cool outside.
5 minutes
Faits nutritionnels
Sucrepour 100gSelpour 100gŒufpour 100gLait liquidepour 100gVanillepour 100gCannelle mouluepour 100gGingembre en poudrepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.