GINGERSNAP PUMPKIN PIE
I initially cooked the crust, but am thinking that pouring pumpkin filling over the crust and cooking together would work better Also should use a deep pie dish..lol I used my homemade pumpkin and just used a can of evap milk, but a canned filling recipe works just as well
Provided by Christine Yandell
Categories Pies
Time 1h
Number Of Ingredients 4
Steps:
- 1. preheat oven to 350 grind up enough gingersnap cookies to make 1 1/2 cups. melt the butter and add to cookie mixture, toss with fork until well mixed pour into a deep pie dish and press to form a crust, just like you would for a cheesecake
- 2. take pumpkin mixture, whether you use homemade or canned filling: in which just follow your directions to make, and mix with eggs and evap milk until well blended pour into prepared pie pan and place on cookie sheet in case of overflow in oven
- 3. place in oven and cook for 45mins, i've found that just placing in oven and not changing temp makes for a better pie, or until an inserted toothpick comes out clean, everyone's oven cooks differently ;) cool, and serve
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