[et_pb_section fb_built=”1″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Recipe<\/strong><\/span> <\/span><\/p>\n Directions<\/strong><\/span> 2. Then let bake for 15-20 minutes and let cool for 2 minutes after your dough is cooled and putting some baking powder on the counter.<\/span><\/p>\n 3. Combine the cookie dough into a ball then use a dough roller to flatten out the dough at a slime thick consistency.<\/span><\/p>\n 4. Use the inside of your backing pan also use the side to build up the dough crust with four extra stored Ginger Cookie Dough. To then refrigerate and cool.<\/span><\/p>\n 5. For the Pumpkin Pie Crack two eggs whisk thoroughly.<\/span><\/p>\n 6. Melt the butter in the microwave to a melt.<\/span><\/p>\n 7. Place the Flour, Vanilla Extract, Sugar, Cinnamon, Salt inside after the butter has cooled a little. Mix With a whisk.<\/span><\/p>\n 8. To Then put the canned Pumpkins in after mix with a mixer machine and place the sweetened condensed milk in and mix again with the mixer.<\/span><\/p>\n 9. Take out the cooled dough and then place the batter to be baked at 350F for 1 1\/2 hours.\u00a0<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Recipe2 whole pre-made Trader Joe\u2019s gingerbread Molasses cookie dough as Pie Crust1 can of Organic Pumpkin (usually from Trader Joe\u2019s or Wholefoods)\u00bd Cup of Brown Sugar\u00bd\u00a0\u00a0Cup of butter\u00bd Cup white Sugar3 Large eggs1 Can of sweetened condensed milk1 Stick of melted butter1 Teaspoon of Vanilla Extract1 Teaspoon of cinnamon Directions1. Pre-heat oven to 350F getting […]<\/p>\n","protected":false},"author":91,"featured_media":80,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","footnotes":""},"categories":[8],"tags":[],"_links":{"self":[{"href":"https:\/\/dev.myfamilyaid.com\/wp-json\/wp\/v2\/posts\/483"}],"collection":[{"href":"https:\/\/dev.myfamilyaid.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.myfamilyaid.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.myfamilyaid.com\/wp-json\/wp\/v2\/users\/91"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.myfamilyaid.com\/wp-json\/wp\/v2\/comments?post=483"}],"version-history":[{"count":4,"href":"https:\/\/dev.myfamilyaid.com\/wp-json\/wp\/v2\/posts\/483\/revisions"}],"predecessor-version":[{"id":487,"href":"https:\/\/dev.myfamilyaid.com\/wp-json\/wp\/v2\/posts\/483\/revisions\/487"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.myfamilyaid.com\/wp-json\/wp\/v2\/media\/80"}],"wp:attachment":[{"href":"https:\/\/dev.myfamilyaid.com\/wp-json\/wp\/v2\/media?parent=483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.myfamilyaid.com\/wp-json\/wp\/v2\/categories?post=483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.myfamilyaid.com\/wp-json\/wp\/v2\/tags?post=483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
2 whole pre-made Trader Joe\u2019s gingerbread Molasses cookie dough as Pie Crust<\/span>
1 can of Organic Pumpkin (usually from Trader Joe\u2019s or Wholefoods)<\/span>
\u00bd Cup of Brown Sugar<\/span>
\u00bd\u00a0\u00a0Cup of butter<\/span>
\u00bd Cup white Sugar<\/span>
3 Large eggs<\/span>
1 Can of sweetened condensed milk<\/span>
1 Stick of melted butter<\/span>
1 Teaspoon of Vanilla Extract<\/span>
1 Teaspoon of cinnamon<\/span><\/p>\n
1. Pre-heat oven to 350F getting ready for the Trader Joe\u2019s Gingerbread Molasses Cookie Dough<\/span><\/p>\n