Thursday, January 30, 2014

Pumpkin Pie with GingerBread Crust

Pumpkin Pie with GingerBread Crust
After doing a lot of baking during the holidays, today is the first time I'll be doing any kind of baking and broiling. For our lunch or for our dinner I broiled some boneless, skinless teriyaki chicken with some steamed vegetables on the side such as zucchini,broccoli, carrots and cauliflower. And since the oven is already heated decided to bake some dessert. And for dessert, I baked some Pumpkin Pie Square with GingerBread Crust. My unico totally loved it. Its flaky, moist, not too sweet and it is simply scrumptious. Although I've prepared some whipped cream it is not needed for it is delicious as it is.

Ingreadients and Procedure:

For the Crust:
Ginger bread cookies, ginger snaps and melted butter .
Crumble or grind some ginger bread cookies and ginger snaps. Put in a bowl and add some butter till moist then add to the bottom of square or round baking pan. Distribute and press it down evenly and then baked it for 5- 10 mins.


1 can of puree pumpkin
1 can evaporated milk
2 eggs
ground cinnamon, ground ginger
sugar according to your taste or preference

Mix all ingredients till smooth add to the crust, while crust is still warm  and baked at 350 degrees for 30 mins.  Serve with whipped cream if preferred but us we just ate it as is and it is simply delicious.