Gingersnap Pumpkin Pie

Ingredients:Gingersnap Pumpkin Pie

Crust:
1 bag-40 cookies- gingersnaps crumbled in food processor
1/2 cup powdered sugar
1/4 cup butter, melted

Filling:
1-15 oz. can pumpkin
1-14 oz. can sweetened condensed milk
2 eggs
1/2 cup sour cream
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger

Stir together crumbled gingersnaps, powdered sugar, and butter. Press mixture into a 9″ deep dish pie pan, spreading the cookies across the bottom and halfway up the sides of the pan. Bake at 350 degrees for 10 minutes. Let cool for 30 minutes.
Filling:
Stir pumpkin, milk, eggs, sour cream, cinnamon, vanilla, and ginger together. Pour into pie crust and bake at 350 degrees for 30 minutes. Add topping. Bake 40 minutes or until pie does not wiggle in the center when pulled out of the oven.

Topping:
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
2 Tablespoons butter, melted

Mix flour, sugar, and butter together. Sprinkle over pie.

Yield: 12-16 slices