You can cook pumpkin pies for years and constantly find new ones ways to make the recipe even more impressive. If add gingerbread cookie, its aroma will emphasize the taste of pumpkin, and ripe bananas make the cake a little sweeter. And most importantly, don’t skimp on whipped cream with ginger, they complete the picture. Share with friends: 
Time: 2 hours. Difficulty: medium Servings: 8 – 12 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Crispy base
- 16 gingerbread cookies
- 36 whole grain graham crackers
- 5 tbsp. l melted butter and optionally for lubrication
- 2 tbsp. l Sahara
- 0.25 tsp fine salt
Filling
- 2 tbsp. pumpkin puree
- 0.25 Art. brown sugar
- 1 tsp ground cinnamon
- 2 large eggs
- 1 mashed banana
- 1 egg white
- 150 gr. condensed milk
Ginger Whipped Cream
- 0.75 Art. fat cream
- 3 tbsp. l Sahara
- 3 tbsp. l chopped candied ginger
Recipes with similar ingredients: shortbread cookies, pumpkin puree, brown sugar, bananas, candied fruit, eggs, condensed milk, cream, cinnamon
Recipe preparation:
- Make a cookie base: Preheat the oven to 180 ° C. Lubricate the split mold with a diameter of 20 cm. With butter. Wrap the bottom of the mold is foil so that it does not leak. Mix sugar, salt, 8 ginger cookies and crackers in a food processor and grind in baby Add butter and continue stirring until the mixture does not look like wet sand. Pour the mixture into the mold and press to the bottom and to the walls of the mold to mid height using glass with straight walls.
- Bake the base for 10 minutes, then give completely cool while you make the filling.
- Prepare the filling: mix the pumpkin in a large bowl mashed potatoes, brown sugar, cinnamon, eggs, bananas, egg white and milk. Pour the filling into the base of the cookies and bake for 50 minutes. Allow to cool completely while you prepare whipped cream with ginger.
- Make whipped cream with ginger: whip cream with sugar until soft peaks using a hand mixer. Add ginger. Separate the cake from the mold with a thin knife. Put whipped cream in a pastry bag with a nozzle in the shape of a large stars. Squeeze the roses around the perimeter of the cake and decorate with the remaining gingerbread cookies. Recipe for pumpkin-curd cake decorated with whipped cream. Note: make sure that you have a large enough hole in the nozzle for the bag, otherwise pieces cream ginger can clog the nozzle.
