Pumpkin Cream Pie with Gingerbread Crust
Cooking and Beer
Cooking and Beer
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Ingredients

  • 0 g Protein
  • 13 g Sugar
  • 32 gingerbread cookies
  • 1/2 cup unsalted butter
  • pinch of kosher salt
  • 5 ounces vanilla pudding
  • 2 tablespoons cornstarch
  • 1 tablespoon cold water
  • 3/4 cups half and half
  • 2 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cups pumpkin puree
  • 6 tablespoons granulated sugar
  • 12-15 minutes or
  • 2 cups of heavy cream
  • 6 tablespoons granulated sugar
  • 4 hours or
  • 12 hours Once your pie has chilled
  • 4 1/2 hours or up to 12 hours
  • 100 grams

Instructions

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