| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Home4 |
1 |
servings |
INGREDIENTS
| 1 3/4 |
c |
Gingersnap cookie crumbs |
| 2 1/2 |
tb |
Melted butter |
| 2 |
tb |
Sugar |
| 1 1/2 |
c |
Pumpkin puree |
| 3/4 |
c |
Brown sugar |
| 1 |
tb |
Cornstarch |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 2 |
|
Eggs |
| 1 |
|
12 oz. can evaporated milk |
INSTRUCTIONS
Directions: In a small bowl combine the cookie crumbs, butter and sugar.
Blend until moist. Spray a 9" pie plate with cooking spray and then press
the cookie crumb mixture into pie plate and up the sides . Bake at 325
degrees for 5 minutes. Remove and let cool completely. In a large mixing
bowl, combine the pumpkin puree, brown sugar, cornstarch, cinnamon,
vanilla, salt, nutmeg, eggs, and evaporated milk. Blend with a whisk until
well combined. Pour into the baked crust. Bake at 325 degrees for 1 hour or
until set up and firm. Cool and refrigerate to chill.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Faith without works is empty – and vica versa.”