Gingersnap Pumpkin Pie

By Bailey1_

Ingredients

• 1 3/4 Cups gingersnap cookie crumbs
• 2 1/2 Tablespoons butter, melted
• 2 Tablespoons of white sugar
• 1 1/2 cups canned plain 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
• 2 eggs
• 12 fluid oz. evaporated milk

Preparation

Step 1

1. Preheat oven to 325
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, cornstartch, cinnamon,nutmeg, salt, vanilla, eggs and milk. Blend with wire whisk until combined.
4. Pour into crust. Bake at 325 degrees for 1 hour. Let cool. Refrigerate to chill.