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Graham Cookie Pumpkin Pie https://www.metro.ca/userfiles/image/recipes/tarte-biscuits-graham-citrouille-1806.jpg PT20M PT1H00M PT1H20M
Preheat the oven to 350°F / 180°C. Place the pumpkin and water in a saucepan. Cover and simmer for approximately 20 min. until the flesh comes apart easily. Remove the cover and continue cooking until the liquid has evaporated. Puree the pumpkin in the food processor. In a bowl, mix the brown sugar, molasses, butter, cinnamon, nutmeg, cornstarch, eggs and cream. Incorporate into the pumpkin puree and mix well. Pour the mixture into the pie crust and bake for approximately 30 min. or until golden brown.
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1 lb (450 g) pumpkin flesh without rind nor seeds, cubed 1/4 cup (60 mL) water 1/4 cup (60 mL) brown sugar 1/4 cup (60 mL) molasse 1/4 cup (60 mL) butter 1/2 Tbsp. (7 mL) ground cinnamon 1/2 Tbsp. (7 mL) ground nutmeg 1 tsp. (5 mL) corn starch 3 eggs, beaten 1 Tbsp. (15 mL) cooking cream 6 oz (170 g) cookie pie crust
Graham Cookie Pumpkin Pie

Graham Cookie Pumpkin Pie

Rate this recipe
3 Votes
  • Nut and peanut-free
6
Graham Cookie Pumpkin Pie
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (450 g)
    pumpkin flesh without rind nor seeds, cubed
  • 1/4 cup
    (60 mL)
    water
  • 1/4 cup
    (60 mL)
    brown sugar
  • 1/4 cup
    (60 mL)
    molasse
  • 1/4 cup
    (60 mL)
    butter
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  • 1/2 Tbsp.
    (7 mL)
    ground cinnamon
  • 1/2 Tbsp.
    (7 mL)
    ground nutmeg
  • 1 tsp.
    (5 mL)
    corn starch
  • 3
    eggs, beaten
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  • 1 Tbsp.
    (15 mL)
    cooking cream
  • 6 oz
    (170 g)
    cookie pie crust
Imprimer ma sélection

Preparation

Preheat the oven to 350°F / 180°C.

Place the pumpkin and water in a saucepan. Cover and simmer for approximately 20 min. until the flesh comes apart easily.

Remove the cover and continue cooking until the liquid has evaporated. Puree the pumpkin in the food processor.

In a bowl, mix the brown sugar, molasses, butter, cinnamon, nutmeg, cornstarch, eggs and cream. Incorporate into the pumpkin puree and mix well.

Pour the mixture into the pie crust and bake for approximately 30 min. or until golden brown.

Source : Metro

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Nut and peanut-free recipes

For each product you use, make sure you read the label carefully to verify that it contains nuts or peanuts, and check if they bear the mention 'may contain nuts and/or peanuts'.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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