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Home -> Baked Goods -> Cakes and Tortes
Ingredients (view qty in metric system instead) Crust: 1 cup plain dry breadcrumbs 1 1/2 cups cornflake cereal 1/2 cup sugar 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 cup apple sauce 2 tbsp. melted butter or margarine 1 large egg white Filling: 1 1/2 cups evaporated milk 1 1/2 cups canned pumpkin puree 2/3 cup sugar 1/2 cup apple sauce 1/3 cup molasses 2 large egg whites 1 large egg 1/2 tsp. ground ginger 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg whipped cream Directions For Crust: Preheat oven to 375 degrees. Coat a 9 or 10 inch springform pan with nonstick spray. Combine breadcrumbs, cereal, sugar, cinnamon and nutmeg in a medium bowl. Add apple sauce, butter or margarine and egg white and mix until moistened. Press into bottom of the prepared pan. Bake 8 minutes. Remove crust from oven. Increase oven to 400 degrees. For Filling: Heat evaporated milk in a small saucepan until it just comes to a simmer, stirring occasionally. Transfer to a large bowl and add pumpkin, sugar, apple sauce, molasses, egg whites, egg, ginger, cinnamon and nutmeg. Mix until well blended. Pour over baked crust. Bake 35 to 40 minutes until center is set. Cool 20 minutes on a rack. Remove pan sides and serve with whipped cream. Serves 12. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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