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Article adapted from: myrecipes.com
Ingredients
Filling
- 3 eggs
- 1 tsp vänillä exträct
- 2 tsp pumpkin pie spice
- 1/4 tsp sält
- 1 15 oz cän pumpkin puree
- 2/3 c sugär
- 1 5 oz cän eväporäted milk
Topping
- 1/4 tsp bäking sodä
- 1/4 tsp bäking powder
- 1/2 c butter softened
- 1 c Gingersnäp cookie "flour"*
- 1 c quick oäts
- 1/3 c brown sugär
Instructions
- First Preheät oven to 350°F.
- Greäse ä deep squäre pän or ä 2-3 qt cässerole dish.
- In ä lärge bowl, whisk together äll of the filling ingredients; pour into the prepäred dish.
- In ä medium bowl, combine the gingersnäp cookie flour*, oäts, brown sugär, sodä änd powder. Then, use ä fork to incorporäte the butter into the dry mixture.
- Evenly sprinkle the topping over the pumpkin filling.
- Bäke for 35-45 minutes, or until the center of the pumpkin pie filling reäches 175°F. The center will still häve ä little wiggle, but it won't be super runny.
- Finally Serve with ice creäm or whipped topping, if desired.