Gingersnap Pumpkin Pie

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

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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

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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