And there are leftover gingersnaps that you get to eat!
Ginger Snap Pumpkin Pie
Crust
1 1/3 cups ginger snap crumbs (you used to be able to buy the crumbs, I don't know if you still can)
2 T sugar
2 1/2 T melted butter
Run the ginger snaps through the food processor, blender, or use a rolling pin to crush them in a plastic bag. It just takes a couple of handfuls, so crumb them then measure, so you don't end up with a lot of extra crumbs. Of course, they can be saved in an airtight container until you make pie again.
Mix the crumbs, sugar and butter. Spray the pie pan. Press the crumb mixture into the pan and up the sides. Bake at 325* for 5 minutes. Cool. Can be stored in fridge up to 2 days before filling.
Filling
1 1/2 cups pumpkin puree
3/4 cup brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 eggs
1 - 12 ounce can evaporated milk
Whisk well.
Pour into shell. Bake 325* 1 hour or until firm.
Cool completely. Chill.
Look at that crust!
Serve with lots of whipped cream!
If you should happen to have any leftovers, store them in the fridge.
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