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 Pitted Dates; 2.5 tablespoon 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 is a home-style recipe made with Dried Currants, Chopped Pitted Dates, Minced Crystallized Ginger, Dark Rum, Vanilla, and Egg Whites. Serves 10.

Share this recipe 𝕏 Facebook WhatsApp Email

🍽 Serve 10.0

Ingredientes

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

+ 18 ingredientes a mais — cadastre-se grátis para ver todos.

Preparo (prévia)

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.

Cadastre-se grátis para ver os 12 passos

Vai cozinhar hoje à noite? 👨‍🍳

Membros grátis recebem a receita completa, combinação de despensa, planos de refeições e ferramentas de preços.

Cadastre-se grátis Entrar