Ingredientes
- Ready-made pie crust1 crust
- Cream cheese (8 ounces)8 ounces
- Canned pumpkin puree2 cups
Açúcar1 cup
Sal0.3 teaspoon
Ovo1 piece- Egg yolks2 yolks
Leite líquido1 cup- Melted butter0.3 cup
Baunilha1 teaspoon
Canela em pó0.5 teaspoon
Gengibre em pó0.3 teaspoon- Ready-made whipped cream for decoration1
Passos
- 1
Preheat the oven to 350°F (180°C).
5 minutosUtensílios necessários:
Forno - 2
Place the ready-made pie crust in a pie dish. Press it well into the sides and bottom of the dish.
5 minutosUtensílios necessários:🍳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 minutosUtensílios necessários:🍳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 minutosUtensílios necessários:
Tigela de mistura - 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
Fatos nutricionais
Açúcarpor 100gSalpor 100gOvopor 100gLeite líquidopor 100gBaunilhapor 100gCanela em pópor 100gGengibre em pópor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.