Pumpkin Pie Recipe
Pumpkin pie recipe is a simple and easy recipe. It can be prepared easily and quickly. The recipe is made using the canned pumpkin and other ingredients.
| Level | Easy |
| Servings | 6 – 8 |
| Yield | 1 – 9 inch pie |
| Prep | 30 mins |
| Cooking | 1 hr |
| Total Cooking Time | 1 hour 30 minutes |
Ingredients:
- 1 cup canned pumpkin
- 3/4 cup sugar or sugar substitute
- 1/2 cup evaporated milk
- 3 large eggs, beaten well
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Directions:
Preheat the oven to 400 degrees F.
1. Mix the sugar and eggs until smooth. Combine with pumpkin and evaporated milk.
2. Combine all of the spices together in a small bowl, mix well, and then add to the wet ingredients.
3. Pour into a pie crust that has been prebaked for 10 minutes at 400 degrees F, or into unbaked pie crust (which will take longer to bake).
4. Bake at 400 degrees F for 15 minutes, then reduce heat to 350 degrees F and bake for an additional 30-35 minutes or until a knife inserted in the center comes out clean.
5. Cool completely before serving with whipped cream or ice cream on top if desired.
Nutrition Facts:
Per Serving:
Calories: 488
Total Fat: 9g
Saturated Fat: 4g
Cholesterol: 143mg
Sodium: 363mg
Carbohydrates: 85g
Fiber: 6g
Sugar: 60g
Protein: 10g
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Biscoff Rice Crispy Treats with Chocolate Topping
So I was in the mood for something Biscoff yesterday. I wanted to do something quick and easy, but totally delicious. My excuse was that I was making it for my daughter to bring to school. We have been eating way to many sweets lately in this house and hubby is not too happy. But of course he still continues to eat everything I bake. He tries to stay away, but he just keeps getting sucked in.
Anyway, I went on the Biscoff site to check out their recipes and found one for Rice Crispy Treats. Everyone loves Rice Crispy treats and they are easy to make. They would have been just delicious as they were, but I wanted a little something extra. I melted a bag of semi-sweet chocolate chips and spread it over the top of the Rice Crispy Treats
Biscoff Rice Crispy Treats with Chocolate Topping
Serves 4
INGREDIENTS
- 3 Tablespoons butter
- 1/3 cup of Biscoff Spread
- One 10 oz. package or about 40 regular marshmallows or 4 cups of miniature marshmallows
- 6 Cups rice crispy cereal
- 1 bag semi-sweet chocolate chips
- 2 Tablespoons butter
INSTRUCTIONS
Melt 3 tablespoons butter and Biscoff Spread in large nonstick saucepan over low heat. Add marshmallow and stir until completely melted. Mix in rice crispy cereal, stir until well coated. Spread the mixture using a buttered spatula or waxed paper evenly into a 13x9x2-inch pan coated with cooking spray. Let cool. Melt 1 bag chocolate chips and 2 tablespoons butter in double boiler. Spread chocolate over the top of the rice crispy batter. Cut into 2-inch squares when cool.
Oh my. Now they were super delicious.
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