Gingersnap pumpkin pie
1 servings
Ingredients
| Quantity | 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 | Eggs | |
| 1 | 12 oz. can evaporated milk | |
Directions
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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