11/12/2014
Today's Facebook Special!
I happen to love this time of year because I love Pumpkin Pie!! Below is a twist on the traditional Pumpkin Pie using Gingerbread Crumbs for the crust. It tastes great and is so easy, much easier than a traditional crust which can be very intimidating to many people.
Gingerbread Crumbs are available in 12 oz package for an extra $2 with any order while supplies last.
For facebook specials just e-mail us @ [email protected]
Gingerbread Pumpkin Pie:
Filling:
3/4 c. sugar
1 tsp. cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 (15 oz.) can of pumpkin
1 (12 oz) can of evaporated milk
Mix all ingredients well and set aside.
Crust:
1 1/2 cups or 6 oz. of gingerbread crumbs
3 Tbsp melted butter
Mix crumbs and butter. Press into 9" pie plate or Press.
Or place 18 muffin liners in muffin tins and then press approx. 1 heaping Tbsp of filling into bottom of
each muffin liner for individual pies.
Pour pumpkin batter into pie plate or into muffin liners. Fill muffin liners 3/4 full.
For pie: Bake 425 degrees for 15 minutes and then reduce oven temperature to 350 degrees and bake
for 40-50 minutes. Cool for 30 minutes or more before serving.
For individual pies: Bake 425 degrees for 15 minutes and then reduce oven temperature to 350 degrees
and bake for 25-30 minutes. Cool for 30 minutes or more before serving.
Garnish with cool whip and sprinkle with cinnamon or nutmeg or ground cloves.
