Gingersnap Pumpkin Pie You Have To Try

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Gingersnap Pumpkin Pie

"A highly spiced model of the best-ever favored pumpkin pie."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

Preheat oven to 325 tiers F (165 tiers C).
Combine cookie crumbs, granulated sugar, and melted butter in a nine inch pie pan. Press into aspects. Bake for five minutes. Cool completely.
Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with cord whisk until blended.
Pour into crust. Bake at 325 degrees F (165 levels C) for 1 hour. Let cool. Refrigerate to chill.

Notes :

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