Pumpkin Gingerbread Pie With Cider Lemon Sauce

Name: Pumpkin Gingerbread Pie With Cider Lemon Sauce
Yield: 10.0
Ingredients: 1/3 cup Dried Currants; 1/4 cup Pitted Dates; 2 1/2 tablespoon Crystallized Ginger; 2 tablespoon Dark Rum; 1 teaspoon Vanilla; 2 Egg Whites; 1 Egg; 2/3 cup Firmly Packed Brown Sugar; 1/3 cup Molasses; 2 cup All Purpose Flour; 1 1/2 tablespoon Ground Ginger; 1 teaspoon Baking Soda; 3/4 teaspoon Ground Allspice; 1/2 teaspoon Salt; 1/2 teaspoon Ground Nutmeg; 1/4 teaspoon Ground Cinnamon; 1/4 teaspoon Ground; 1/8 teaspoon Pepper; 1 cup Unsweetened Canned Pumpkin; 2/3 cup Lowfat Buttermilk; 2 tablespoon Vegetable Oil; 2 tablespoon Margarine Nonstick Cooking Spray Cider Lemon Sauce

Pumpkin Gingerbread Pie With Cider Lemon Sauce is a home-style recipe made with Dried Currants, Chopped Pitted Dates, Minced Crystallized Ginger, Dark Rum, Vanilla, and Egg Whites. Serves 10.

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🍽 Per 10

Ingredienti

1/3 cup
1/4 cup
2 1/2 tbsp
2 tbsp

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Preparazione (anteprima)

1
Combine the currants, dates, crystallized ginger, rum, and vanilla extract in a small bowl, and let stand 30 minutes, stirring occasionally.
2
Beat egg whites and egg at medium speed of a mixer until foamy.

Gradually add the brown sugar, beating until well-blended.

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