The Harvest Table: Welcome Autumn with Our Bountiful Collection of Scrumptious Seasonal Recipes, Helpful Tips and Heartwarming Memories (Seasonal Cookbook Collection)
Gingersnap Pumpkin Pie Gingersnap Crust:1-1/2 c. to 2 c. gingersnap cookies, crushedOptional: 2 T. hazelnuts, crushed3/4 to 1 c. butter, melted 15-oz. can pumpkin14-oz. can sweetened condensed milk2 eggs, beaten2 T. pumpkin pie spice1/8 t. saltGarnish: additional pumpkin pie spice For Gingersnap Crust: 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. In a bowl, blend pumpkin and condensed milk. Add eggs, spice and salt; mix well. Pour Pumpkin mixture 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. Makes 8 servings.