the right choice for a sweet dessert

If you’ve never tried one gingerbread pieThen you don’t know what you’re missing. A dessert that does away with all conventions and that allows a combination of different ingredients, but whose result is explosive.

The main ingredient of these suggestions is the gingerwhich we all know is an unusual choice for a pie, but which is worth trying.

In addition, you can take advantage of all the benefits of this root, which can be used in tea, to flavor waterin juices, yogurts and even salads.

Know, then, that ginger helps to speed up metabolismso it can be useful in weight loss processes, as well as to relax the gastrointestinal system, preventing nausea and even vomiting.

Likewise, ginger is also an excellent antioxidant and anti-inflammatory ingredient, so it is very important to include it in a balanced diet.

Ginger and Pumpkin Pie

Ingredients

• Ingredients for the base:
• 240gr gingerbread cookies
• 2 c. brown sugar soup
• 1 c. powdered ginger tea
• 1 c. powdered cinnamon tea
• 1/2 cup melted butter
• Ingredients for the pumpkin filling:
• 425gr pumpkin puree
• 2/3 cup white sugar
• 2 c. brown sugar soup
• 2 c. fresh ginger tea
• 1 c. powdered cinnamon tea
• 1/2 c. vanilla essence tea
• 1 can of condensed milk
• 2 eggs
• 1 yolk

preparation method

• Preheat the oven to 180º and grease a baking tray with butter.
• Put all the base ingredients, except the butter, in a food processor and grind.
• Add the butter and blend once more until the ingredients are all incorporated.
• Place the dough in the mold and bake for about 6 minutes.
• Let it cool down for 15 minutes.
• To prepare the filling, heat the pumpkin purée with the sugar, ginger, cinnamon and vanilla and cook for 5 minutes, stirring regularly.
• Remove from the heat and gradually add the condensed milk, stirring constantly.
• Add the eggs and then the yolk one by one and stir until obtaining a homogeneous mixture.
• Place the stuffing on the base.
• Cover the pie with aluminum foil and bake for 30 minutes.
• Then, remove the aluminum foil, reduce the oven temperature to 160º and cook for another 30 minutes.
• Allow to cool for about 30 minutes before serving.

Chocolate Peanut Ginger Pie (Thermomix)

Ingredients

• 300gr toasted crackers
• 150gr butter
• 1 c. ground ginger tea
• 400gr cream
• 2 gelatin sheet
• 5 c. sugar soup
• 2 c. peanut butter soup
• 50gr cooking chocolate

preparation method

• Place the crackers and ginger in the glass. Program 10 sec / vel. 5.
• Add the butter and program 30 sec. / speed 8.
• Pour the biscuit preparation into a non-stick tart tin and line the tin, snuggling the sides well. Store in the fridge.
• With the clean glass, place the butterfly and beat the cream on the vel. 4.5 for 2 to 3 minutes.
• Add the sugar and peanut butter and beat for another 10 seconds. / speed two.
• Put the gelatin sheets in water for 3 to 5 minutes.
• Drain, melt in the microwave for a few seconds and beat again, adding them to the whipped cream.
• Beat a few more seconds until it wraps well.
• Place on the reserved base in the fridge.
• Take it back to the cold.
• Melt the chocolate together with the remaining cream in the microwave or in a bain-marie.
• Cover the pie with the chocolate.
• Book two hours in the fridge before serving.