Sunny Anderson refined her regular pumpkin pie by adding just one simple ingredient – a cream for coffee with a nutty flavor. She mixes them with a shortbread base from cookies, and also adds to cheese curd filling to give a special pie аромат. 
Time: 2 час. 35 minutes Difficulty: medium Servings: 10 – 12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. graham cracker crumbs (whole grain cookies flour)
- 3 tbsp. l Sahara
- 3 tbsp. l cream for coffee with hazelnut flavor, portioned
- 1/2 tbsp. melted butter
- 1 pack (230 gr.) Cream cheese (curd cheese)
- 3/4 Art. light brown sugar
- 3 eggs
- 430 gr. pumpkin puree
- 1/2 tbsp. fat cream
- 1/4 tsp allspice
- 1/2 tsp salt
Recipes with similar ingredients: pumpkin puree, hazelnuts, crackers, cream, curd cheese, brown sugar, allspice, the eggs
Recipe preparation:
- Prepare the base: mix the cookie crumbs, sugar, 1 Art. l hazelnut cream for coffee and butter. Shuffle. Put in a cake pan, regular or with a removable bottom, diameter 23-25 cm. And firmly press the mixture to the bottom and sides of the mold. oven to 180 ° C.
- Prepare the filling: in a large bowl, mix in in this order cream cheese, brown sugar, eggs, one at a time, and pumpkin puree. In a small glass, mix with heavy cream the remaining 2 tbsp. l hazelnut cream for coffee, allspice and salt. Pour this mixture into pumpkin and beat. Pour into base for pie and bake for 35 minutes, or until the filling hardens. Before serve let the cake cool at room temperature.
