1 3/4 cups gingersnap cookie crumbs
2 1/2 tablespoons butter, melted
2 tablespoons white sugar
1 1/2 cups canned pumpkin
3/4 cup packed brown sugar
1 tablespoon corn starch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutm eg
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk
Directions:
Preheat oven to 325-degrees (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, a nd milk. Blend with wire
whisk until combined.
Pour into crust. Bake at 325 -degrees (165 degrees C) for one hour. Let cool. Re frigerate to chill. Recipe
makes one 9 -inch pie.
