Pumpkin pie with ground ginger biscuits

Submitted by enr on 14 Apr 2014
2 cups finely ground ginger cookies
you can replace them with other favorite biscuits
1/4 cup melted butter
2 packets of vanilla cream without boiling
1 and 1/2 cup milk
470 g pumpkin puree
1 tsp ground ginger
1/4 tsp ground nutmeg
halved walnuts for decoration
In a small bowl mix ground ginger or biscuits and melted butter until evenly watering biscuits. Pour them in a pan with a diameter of 23 cm. Spread an even layer. In a medium bowl, mix vanilla ready cream powder and milk to thicken the mixture - add this is not starch. Add with stirring puree of pumpkin, cinnamon, ginger and nutmeg. Spread the layer of biscuits. If you can decorate with halved walnuts, and other even as love. Cover the container and leave it in the fridge for at least 3-4 hours. * If you can replace the ginger and the wren or reduce them. * One serving has about 335 calories.
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14 Apr 2014
book for vegetable recipes Reader's Digest