Ingredienti
- Ready-made pie crust1 crust
- Cream cheese (8 ounces)8 ounces
- Canned pumpkin puree2 cups
Zucchero1 cup
Sale0.3 teaspoon
Uovo1 piece- Egg yolks2 yolks
Latte liquido1 cup- Melted butter0.3 cup
Vaniglia1 teaspoon
Cannella in polvere0.5 teaspoon
Zenzero in polvere0.3 teaspoon- Ready-made whipped cream for decoration1
Passi
- 1
Preheat the oven to 350°F (180°C).
5 minUtensili necessari:
Forno - 2
Place the ready-made pie crust in a pie dish. Press it well into the sides and bottom of the dish.
5 minUtensili necessari:🍳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 minUtensili necessari:🍳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 minUtensili necessari:
Ciotola per mescolare - 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
Fatti nutrizionali
Zuccheroper 100gSaleper 100gUovoper 100gLatte liquidoper 100gVanigliaper 100gCannella in polvereper 100gZenzero in polvereper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.