Pie Crust Ingredients
- 1 cup - Graham Wafer Crumbs
- 1/4 cup - Ground Ginger-Snap Cookies
- 1/4 cup - Melted Margarine
Pie Filling Ingredients
- 2 - Eggs
- 1/2 cup - Golden Brown Sugar
- 2 cups - Pumpkin Puree
- 1/4 cup - Ground Ginger-Snap Cookies
(1/4 cup is approx. 11 cookies, 2" or 50mm round)
- 1 tsp - Cinnamon
- 1/2 tsp - Nutmeg
- 1/2 tsp - Ground Cloves
- 1/2 tsp - Salt
Prep.
- Preheat oven to 425 degrees F.
Directions
- In medium bowl, wisk together graham wafer crumbs and ground ginger-snap cookies. Add melted butter and mix well with a spoon.
- In a 9 inch pie plate, use a spoon to carefully press the pie crust mixture onto the bottom and sides of the pie plate.
- Put the pie crust/plate in the fridge till ready to fill.
- In a large bowl (or mixer) beat eggs. Then add brown sugar and blend till smooth.
- Add pumpkin puree, ground ginger-snap cookies, and spices. Blend till smooth.
- Pour filling into pie crust.
- Bake at 425 degrees F. for 15 minutes.
- Lower tempurature to 350 degrees F. and bake for another 35 minutes.
- Pie is done when knife can be inserted and removed cleanly.
- To avoid burnt pie crust edges, cover pie crust edge with tin foil or commercial pie crust edge guard.
