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Gingersnap Pumpkin Pie

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Submitted by: texaslinda3089089

 

A yummy gingersnap crust catapults this Thanksgiving standard into pumpkin-pie paradise.
 

Ingredients

  • 1 3/4 cups gingersnap cookie crumbs
  • 2 1/2 tbsp. unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1 1/2 cups canned pumpkin pie filling 3/4 cup brown sugar
  • 1 tbsp. cornstarch
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 12-oz. can evaporated milk

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Method

Preheat oven to 325 degrees. For crust, combine cookie crumbs, granulated sugar, and melted butter in a 9-inch pie pan. Press into sides. Bake for 5 minutes. Cool completely. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Whisk until combined. Pour into crust. Bake for 1 hour. Let cool. Refrigerate within 2 hours.

 

Notes:

 

Number of Servings: 1 9-inch pie

 

Submitted by: texaslinda3089089 ()

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