Ingredjenti
- Ready-made pie crust1 crust
- Cream cheese (8 ounces)8 ounces
- Canned pumpkin puree2 cups
Zokkor1 cup
Salt0.3 teaspoon
Bajda1 piece- Egg yolks2 yolks
Ħalib likwidu1 cup- Melted butter0.3 cup
Vanilja1 teaspoon
Kanella mgħottija0.5 teaspoon
Ingwer mgħotti0.3 teaspoon- Ready-made whipped cream for decoration1
Passi
- 1
Preheat the oven to 350°F (180°C).
5 minGħodda meħtieġa:
Forn - 2
Place the ready-made pie crust in a pie dish. Press it well into the sides and bottom of the dish.
5 minGħodda meħtieġa:🍳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 minGħodda meħtieġa:🍳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 minGħodda meħtieġa:
Bowl tal-ħawt - 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 tan-Nutrizzjoni
Zokkorgħal kull 100gSaltgħal kull 100gBajdagħal kull 100gĦalib likwidugħal kull 100gVaniljagħal kull 100gKanella mgħottijagħal kull 100gIngwer mgħottigħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.