Gingersnap

Ingredients

• Servings: 1
• 1 3/4 cups gingersnap cookie crumbs
• 2 1/2 tablespoons butter, melted
• 2 tablespoons white sugar
• 1 1/2 cups canned pumpkin
• 3/4 cup packed brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (12 fluid ounce) can evaporated milk

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• 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. blend with wire whisk until combined.
• pour into crust. bake at 325 degrees f (165 degrees c) for 1 hour. let cool. refrigerate to chill.