1 3/4 c Gingersnap cookie crumbs
2 1/2 tb Melted butter
2 tb Sugar
1 1/2 c Pumpkin puree
3/4 c Brown sugar
1 tb Cornstarch
1 ts Ground cinnamon
1 ts Vanilla
1/4 ts Salt
1/4 ts Nutmeg
2 Eggs
1 12 oz. can evaporated milk
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.
Yields
1 servings