Open pumpkin pie with gingerbread cake – detailed cooking recipe. Share with friends: 
Time: 3 hours. 50 minutes Difficulty: medium Quantity: 1 pie (22 see), or 5 small ones (15 cm.) 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:
Korzh
- 170 gr crumbled gingerbread
- 1 tbsp. l brown sugar
- 1 tsp ground ginger
- 30 gr melted unsalted butter
Filling
- 450 gr pumpkin puree
- 1 tbsp. drinking cream with a fat content of 10%
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 Art. brown sugar
- 2 large eggs
- 1 yolk of a large egg
Sugar crust
- 5 tsp brown sugar (for portioned cakes)
Recipes with similar ingredients: pumpkin puree, brown sugar, ground ginger, nutmeg, eggs, cream
Recipe preparation:
- Preheat oven to 170 ° C. For cake: in the kitchen combine grind gingerbread, brown sugar and ground ginger. Add butter, and beat in pulse mode 8-10 time. Spread the mixture on the bottom and walls of the glass mold to baking dish with a diameter of 22 cm. Place a cake pan on a sheet for baking and send to the oven. Bake the cake for 10-12 minutes. Place on a rack to cool for 10 minutes.
- For the filling: in a stewpan of 2 l. warm up on medium heat pumpkin puree for 2-3 minutes. Add cream nutmeg and salt; bring to a boil. Remove from heat and cool for 10 minutes.
- Beat brown sugar, eggs and yolk with a hand mixer until dissolving sugar. Enter pumpkin puree and mix. Pour stuffing in warm cake, and place in the oven on a baking sheet. Bake until the cake is elastic in the middle, about 45-50 min Transfer to a cooling rack, and allow to cool for 2-3 hours before slicing. The cake can be cooled and stored in refrigerator for up to 2 days. For this homemade pie you can make cottage cheese and pumpkin filling.
- For portioned cakes: distribute the cake mixture among metal molds for muffins with a diameter of 15 cm. Put molds on a baking sheet and send to the oven. Bake cakes for 5 minutes. at the same temperature. Refrigerate for 10 minutes before than to fill with stuffing.
- Bake mini pies on a baking sheet for 25 minutes. Put on a cooling rack for cooling, at least 2 hours. Distribute over 1 tsp brown sugar on the surface of each mini-pie. Using a burner, caramelize sugar, as for creme brulee. Give cool for 5 minutes before serving.
