Gingersnap Pumpkin Pie - cooking recipe
Ingredients
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3 eggs
1 1/2 c. canned pumpkin
3/4 c. packed brown sugar
2 tsp. shredded orange peel
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 c. milk
1 (5 oz.) can evaporated milk
1/4 c. orange liqueur
10-inch baked Gingersnap Crust
Preparation
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Preheat oven to 425\u00b0.
In large mixing bowl, beat together eggs, pumpkin, brown sugar, orange peel, salt and spices at medium speed until blended.
Gradually beat in milk, evaporated milk and orange liqueur at low speed.
Pour into baked gingersnap crust. Fold narrow strips of foil around edge to prevent burning.
Bake for 10 minutes.
Reduce heat to 350\u00b0 and bake for 40 to 50 minutes or until center is still a bit soft but the rest of pie is set. Refrigerate leftovers.
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