Gingersnap Pumpkin Pie

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Cooking receipe to make Gingersnap Pumpkin Pie under category Pie s 4U. You may find some video clips related to this receipe below.

Gingersnap Pumpkin Pie

A spicy version of the all time favorite pumpkin pie.


1 3/4 cups gingersnap cookie crumbs

2 1/2 tablespoons butter, melted

2 tablespoons white sugar

1 1/2 cups canned pumpkin pie filling

3/4 cup brown sugar

1 tablespoon corn starch

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 teaspoon vanilla extract

2 eggs

1 (12 ounce) can evaporated milk



Preheat oven to 325 degrees F (165 degrees C).


Combine cookie crumbs,granulated sugar, and melted butter in a 9 inch

pie pan. Press into sides. Bake for 5 minutes. Cool completely.


Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt,

vanilla, eggs, and milk. Blend with wire wisk until combined.


Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let

cool. Refridgerate to chill.

Makes 1 – 9 inch pie

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