Herald-Banner Staff
GREENVILLE — Gingersnap Pumpkin Pie – Kelly Robinson
15 oz. can Pumpkin
14 oz. can Sweetened Condensed Milk
2 Eggs, beaten
2 tablespoon Pumpkin Pie Spice
1/8 tsp. Salt
Garnish: Additional Pumpkin Pie Spice
Toss crushed Gingersnap Cookies with butter and press into a 9” pie plate along the bottom and sides of the pie plate. Set aside.
In a bowl, blend pumpkin and milk. Add eggs, pumpkin pie spice and salt.
Pour into Gingersnap pie crust and sprinkle with the remaining pumpkin pie spice.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for another 35 minutes or until set.
Crust:
2 cups of Gingersnap Cookies, crushed
1 cup of melted Butter
