Yield: 1 servings
Measure | Ingredient |
---|---|
1¾ cup | Gingersnap cookie crumbs |
2½ tablespoon | Melted butter |
2 tablespoons | Sugar |
1½ cup | Pumpkin puree |
¾ cup | Brown sugar |
1 tablespoon | Cornstarch |
1 teaspoon | Ground cinnamon |
1 teaspoon | Vanilla |
¼ teaspoon | Salt |
¼ teaspoon | Nutmeg |
2 \N | Eggs |
1 \N | 12 oz. can evaporated milk |
Directions: In a small bowl combine the cookie crumbs, butter and sugar.
Blend until moist. Spray a 9" pie plate with cooking spray and then press the cookie crumb mixture into pie plate and up the sides . Bake at 325 degrees for 5 minutes. Remove and let cool completely. In a large mixing bowl, combine the pumpkin puree, brown sugar, cornstarch, cinnamon, vanilla, salt, nutmeg, eggs, and evaporated milk. Blend with a whisk until well combined. Pour into the baked crust. Bake at 325 degrees for 1 hour or until set up and firm. Cool and refrigerate to chill.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.