Title: Pumpkin Pie With Gingersnap Crust
Categories: Pies, Bakery
Yield: 8 Servings
Crust:
1 1/2 c Gingersnap cookies;
- fine crumbs
1/4 c Powdered sugar
6 tb Butter; melted
1/2 ts Ground cinnamon
Filling:
2 Eggs
16 oz Can pumpkin
1/2 c Brown sugar
1/4 c Granulated sugar
1/4 ts Salt
1 ts Ground ginger
1 1/2 ts Ground cinnamon
1/4 ts Ground cloves
1 c Evaporated milk
1/3 c Milk
Crust:
Prepare the crumbs in a food processor and transfer to a bowl. With
a fork, mix in the powdered sugar, butter, and cinnamon. Spray a 9"
pie pan with a nonstick cooking spray and press the crumb crust
into the pan. Bake in a preheated 325°F oven for 5 minutes. Cool
for 10 minutes on a rack.
Filling:
In a large bowl whisk the eggs lightly to break up. Add the
pumpkin, sugars, salt, ginger, cinnamon, cloves, evaporated milk,
and milk. Mix well until smooth but do not overbeat.
Pour the filling into the crust and bake in a preheated 350°F oven
about 45 minutes, or until set. Cool on a rack. Refrigerate the pie
and bring out of refrigeration 1 hour before serving. Serve the pie
with whipped cream if desired.
