Gingersnap pumpkin pie

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.

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