Gingersnap Pumpkin Pie

By carvalhohm

Ingredients

• 15-oz. can pumpkin
• 14-oz. can sweetened
• condensed milk
• 2 eggs, beaten
• 2 T. pumpkin pie spice
• 1/8 t. salt
• Garnish: additional
• pumpkin pie spice

Details

Adapted from gooseberrypatch.com

Preparation

Step 1

In a bowl, blend pumpkin and condensed milk. Add eggs, spice and salt; mix well. Pour into Gingersnap Crust; sprinkle with additional spice.

Bake at 425 degrees for 15 minutes; reduce oven to 350 degrees and bake for another 35 minutes, or until set. Cool.

Makes 8 servings.

Gingersnap Crust:
1-1/2 c. to 2 c. gingersnap
cookies, crushed
Optional: 2 T. hazelnuts,
crushed
3/4 to 1 c. butter, melted

In a bowl, toss crushed cookies and nuts, if using, with melted butter.
Press mixture into a 9" pie plate, making a 1/4-inch thick crust in the bottom and up the sides of pie plate.