Gingersnap Pumpkin Pie

Name: Gingersnap Pumpkin Pie
Total time: 200
Yield: 8
Ingredients: 1.75 cups gingersnap cookie crumbs; 2.5 tablespoons unsalted butter, melted; 2 tablespoons white sugar; 1.5 cups pumpkin puree; 1 (12 fluid ounce) can evaporated milk; 0.75 cup packed brown sugar; 2 large eggs; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 0.25 teaspoon salt

Recipe by Deanna from allrecipes.com

Dessert 3 Hr. 20 Mins.

Ingredients

8 servings

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1.75 cups gingersnap cookie crumbs
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2.5 tablespoons unsalted butter, melted
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2 tablespoons white sugar
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1.5 cups pumpkin puree
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1 (12 fluid ounce) can evaporated milk
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0.75 cup packed brown sugar

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2 large eggs
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1 tablespoon cornstarch
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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0.25 teaspoon ground nutmeg
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0.25 teaspoon salt

Instructions

Preheat the oven to 325 degrees F (165 degrees C).
Make crust: Mix gingersnap crumbs, melted butter, and sugar together in a bowl until well combined. Transfer to a 9-inch pie pan; press into the bottom and up the sides.
Bake in the preheated oven for 5 minutes. Remove from the oven and set aside to cool while you make the filling; keep the oven on.
Make filling: Combine pumpkin puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla, cinnamon, nutmeg, and salt in a mixing bowl. Blend with wire whisk until combined.
Pour filling into the cooled crust. Bake until the center jiggles slightly but the sides of the filling are set, about 1 hour. Let cool at least 2 hours before slicing.