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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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A spicy version of the all time favorite pumpkin pie. Ingredients:
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 |
Directions:
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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