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09-17-2006, 10:53 AM
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Spicy Pumpkin Pie
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.     
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