B
ButterSticks
Guest
Crust:
2 cups crushed gingersnap cookies
2-1/2 tablespoons melted butter or margerine
2 tablespoons sugar
1 tablespoon minced crystallized ginger
Filling:
1 can pumpkin (16 ounce)
1 can sweetened condensed milk (14 ounce)
1 egg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
2 tablespoons brandy
For the crust, process the cookies, butter, sugar and ginger in a food procrssor until mixrd. Press into pie plate. Chill until ready to use.
For the filling, combine the pumpkin, milk, egg, salt , ginger, cinnamon, pumpkin pie spice and brandy in a bowl and mix well. Pour into prepared pie shell. Bake at 350 degrees for 50 to 55 minutes or until a knife inserted in the center comes out clean. Let stand until cool. Chill, covered, until ready to serve.
2 cups crushed gingersnap cookies
2-1/2 tablespoons melted butter or margerine
2 tablespoons sugar
1 tablespoon minced crystallized ginger
Filling:
1 can pumpkin (16 ounce)
1 can sweetened condensed milk (14 ounce)
1 egg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
2 tablespoons brandy
For the crust, process the cookies, butter, sugar and ginger in a food procrssor until mixrd. Press into pie plate. Chill until ready to use.
For the filling, combine the pumpkin, milk, egg, salt , ginger, cinnamon, pumpkin pie spice and brandy in a bowl and mix well. Pour into prepared pie shell. Bake at 350 degrees for 50 to 55 minutes or until a knife inserted in the center comes out clean. Let stand until cool. Chill, covered, until ready to serve.