Ingredients
Method
Crust
- Preheat oven to 350°.
- 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° for 10 minutes. Let cool for 30 minutes.
Filling
- Stir pumpkin, milk, eggs, sour cream, cinnamon, vanilla, and ginger together in a large bowl.
- Pour into pie crust and bake at 350° for 30 minutes.
- Add topping. Bake 40 minutes or until pie does not wiggle in the center when pulled out of the oven.
Topping
- Mix flour, sugar, and butter together. Sprinkle over pie.