Pumpkin Gingerbread Pie With Cider Lemon Sauce

Name: Pumpkin Gingerbread Pie With Cider Lemon Sauce
Yield: 10.0
Ingredients: 0.3333 cup Dried Currants; 0.25 cup Chopped Pitted Dates; 2.5 tablespoon Minced Crystallized Ginger; 2.0 tablespoon Dark Rum; 1.0 teaspoon Vanilla; 2.0 Egg Whites; 1.0 Egg; 0.6667 cup Firmly Packed Brown Sugar; 0.3333 cup Molasses; 2.0 cup All Purpose Flour; 1.5 tablespoon Ground Ginger; 1.0 teaspoon Baking Soda; 0.75 teaspoon Ground Allspice; 0.5 teaspoon Salt; 0.5 teaspoon Ground Nutmeg; 0.25 teaspoon Ground Cinnamon; 0.25 teaspoon Ground; 0.125 teaspoon Pepper; 1.0 cup Unsweetened Canned Pumpkin; 0.6667 cup Lowfat Buttermilk; 2.0 tablespoon Vegetable Oil; 2.0 tablespoon Margarine Nonstick Cooking Spray Cider Lemon Sauce

Pumpkin Gingerbread Pie With Cider Lemon Sauce — ein Community-Rezept auf Potlikkr.

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🍽 Für 10.0

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0.3333 cup Dried Currants
0.25 cup Chopped Pitted Dates
2.5 tbsp Minced Crystallized Ginger
2.0 tbsp Dark Rum

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Zubereitung (Vorschau)

1
Combine the currants, dates, crystallized ginger, rum, and vanilla extract in a
2
small bowl, and let stand 30 minutes, stirring occasionally.

Beat egg whites and egg at medium speed of a mixer until foamy. Gradually add

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