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Gingersnap Pumpkin Pie

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    Source: www.allpierecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 3/4 cups gingersnap cookie crumbs

    2. 2 1/2 tablespoons butter, melted

    3. 2 tablespoons white sugar

    4. 1 1/2 cups canned pumpkin

    5. 3/4 cup packed brown sugar

    6. 1 tablespoon cornstarch

    7. 1 teaspoon ground cinnamon

    8. 1/4 teaspoon ground nutmeg

    9. 1/4 teaspoon salt

    10. 1 teaspoon vanilla extract

    11. 2 eggs

    12. 1 (12 fluid ounce) can evaporated milk

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 325 degrees F (165 degrees C).

    2. Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.

    3. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.

    4. Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

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