Description
Pumpkin always amazes me the variety of shades that it can be purchased in a variety of dishes. She can be sweet, spicy, salty and even spicy. In this recipe, it's surprising gentle creamy spicy taste that combined with the crisp crunchy base is a true masterpiece. This recipe is inspired by Laurel Evans.
Ingredients
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Flour
200 g
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Butter
150 g
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Brown sugar
50 g
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Chicken egg
3 piece
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Cheese curd
230 g
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Pumpkin
400 g
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Vanilla
1 pinch
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Ginger
1 pinch
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Cinnamon
1 tsp
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Sugar
100 g
Cooking
To prepare all the products
To prepare pumpkin puree pumpkin to put in the sleeve for baking and send in the oven for 30 min.
Make crumbs of butter, 50 g sugar and flour.
Crumbs transfer to a cookie sheet and bake for 10-15 minutes at 180 degrees.
Baked pumpkin to turn into puree and mix with remaining ingredients. All beat with a blender.
Ready mix to pour over baked crumbs and send in the oven for 20-25 minutes. Readiness check wooden skewer.
Allow to cool completely and cut into equal small squares.
Pour a Cup of tea and enjoy the splendor of the taste!
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