与新闻脆饼馅饼壳的南瓜馅饼
这款缎面南瓜馅料在我们的脆饼皮中找到了完美的搭档,制作起来非常简单.
资料来源:Martha Bakes,2013年第3集
产量
配料
路线
变化
最初出现在2009年11月的Martha Stewart Living杂志上时,这个食谱的标题是“简单的南瓜饼配新闻脆饼外壳”。它是在一个9英寸的馅饼盘中准备的,带有Press-In Shortbread Pie Crust,并要求烘烤时间为65到70分钟.
库克的笔记
馅饼可以冷藏长达2天.
Reese
26.04.2023 @ 23:59
This recipe for pumpkin filling with a silky texture is the perfect complement to our crispy pie crust, and its very easy to make. The recipe comes from Martha Bakes, Episode 3 in 2013. To make a 10-inch tart, you will need: 1 can (15 ounces) solid-pack pumpkin, 1 cup heavy cream, 3/4 cup sugar, 1 teaspoon pure vanilla extract, 1 teaspoon coarse salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 2 large eggs, lightly beaten. Press the pie crust into the tart shell and pour in the filling. Bake at 325 degrees for 55-60 minutes, until the filling is set but still slightly jiggly. Let cool completely and refrigerate for at least 6 hours before serving. This recipe originally appeared in Martha Stewart Living in November 2009, and was titled “Easy Pumpkin Pie with Press-In Shortbread Pie Crust.” It was prepared in a 9-inch pie dish and required a baking time of 65-70 minutes. The pie can be refrigerated for up to 2 days.