Yield: 1 servings
|1¾ cup||Gingersnap cookie crumbs|
|2½ tablespoon||Melted butter|
|1½ cup||Pumpkin puree|
|¾ cup||Brown sugar|
|1 teaspoon||Ground cinnamon|
|1||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.
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