Gingerbread-Spiced Pumpkin Pie

Gingerbread-Spiced Pumpkin Pie

Ever on the grounds that i used to be a child, pumpkin pie has been my favored. the first time I made it turned into for Christmas a couple of years in the past. the subsequent Christmas, I received a gift with all of the ingredients for this pie in it and a notice asking me to make it again as soon as time accepted.

Gingerbread-Spiced Pumpkin Pie

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INGREDIENTS 

  • Pastry for single-crust pie (9 inches)

FILLING:

  • 1/4 teaspoon ground cloves
  • Additional pie crust, optional
  • 2/3 cup sugar
  • 1/3 cup water
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Whipped cream, optional
  • 2 large eggs, lightly beaten
  • 1-1/2 cups canned pumpkin
  • 1 cup evaporated milk
  • 1/4 cup dark molasses
  • 1/2 teaspoon ground ginger

INSTRUCTIONS

  1. Preheat oven to 425°. On a gently floured surface, roll dough to a 1/8-in.-thick circle; transfer to a nine-in. pie plate. Trim crust to 1/2 in. past rim of plate; flute facet. Refrigerate whilst making ready filling.
  2. In a large bowl, whisk filling components. Pour into crust. Bake on a lower oven rack 15 mins.
  3. lessen oven putting to 350°; bake till a knife inserted within the center comes out smooth, 30-35 mins longer. Cool on a cord rack; serve inside 2 hours. Refrigerate leftovers.
  4. If ornamental cutouts are favored, roll extra dough to one/8-in. thickness; cut out with 1-in. to 1-half of-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.
  5. place on an ungreased baking sheet. Bake at 400° till golden brown, 6-eight minutes. do away with to a wire rack to chill. arrange around edge of pie. Garnish with whipped cream if favored.

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