The Recipe
Pumpkin Pie with Gingersnap Crust and Cinnamon Whipped Cream
COOK TIME : a few secondsPREP TIME : a few seconds
From Food52
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon (for whipped cream)
- 1/4 cup packed brown sugar (for topping)
- 1/4 teaspoon vanilla extract (for whipped cream)
- 1 cup heavy cream (for whipped cream)
- 1 cup heavy cream
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon (for topping)
- 1 cup canned pumpkin purée
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 8 ounces gingersnap cookies (about 32 cookies)
- 3/8 cups powdered sugar (for whipped cream)
- 2 eggs
- 1/2 teaspoon salt
- 1/4 cup melted butter (1/2 stick)
- 1 cup packed brown sugar
- 1 pinch sea salt (for topping)
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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