Directions 1. Preheat oven to 350 degrees. 2. Butter 9-inch diameter glass pie dish. 3. Grind gingersnap cookies with sugar in processor until coarse crumbs form. 4. Transfer crumbs to bowl and mix in melted butter. 5. Press crumb mixture over bottom and up sides of prepared dish. 6. Bake crust until puffed, about 6 minutes. 7. Transfer to rack. 8. Using back of spoon, lightly press sides and bottom of crust to original shape. 9. Cool.
Filling • 2 eggs, beaten • 1 cup evaporated milk • ¾ cup sugar • 1 envelope unflavored gelatin • 1 cup solid pack pumpkin(can, not pie filling) • 2 cups frozen whipped topping, thawed • ¼ teaspoon ginger • ¼ teaspoon allspice • 1 teaspoon cinnamon
Directions 1. In small saucepan, whisk together eggs, evaporated milk and sugar. 2. Sprinkle gelatin over mixture, let stand one minute 3. Cook over medium/low heat, stirring consistently, until mixture thickens. 4. Remove from heat, stir in pumpkin. 5. Place in freezer for 15 minutes to cool. 6. Fold whipped topping into cooled pumpkin mixture. 7. Pour into baked pie crust. 8. Refrigerate until set, about 3 hours. 9. Garnish with additional whipped topping if desired.
The recipe makes 8 servings, so let's face it, you're going to want to double it! ... See MoreSee Less