09 April 2008

Pumpkin Gingerbread Pie

1 cup canned pumpkin
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 egg, beaten
1/2 cup half and half or light cream
1 14.5 oz package gingerbread mix

Combine pumpkin, sugar, sice and eggs. Beat until just combined. Sir in half and half and mix well.

Prepare gingerbread according to package. Pour into a pie plate sprayed with oil. Proon pumpkin over the batter and gently swirl using a knife.

Bake at 350 for 50 minutes.

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