Gingersnap Pumpkin Pie

• 3 eggs
• 1 1/2 c. canned pumpkin
• 3/4 c. packed brown sugar
• 2 tsp. shredded orange peel
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/2 c. milk
• 1 (5 oz.) can evaporated milk
• 1/4 c. orange liqueur
• 10-inch baked Gingersnap Crust

1. Preheat oven to 425u0b0.
2. In large mixing bowl, beat together eggs, pumpkin, brown sugar, orange peel, salt and spices at medium speed until blended.
3. Gradually beat in milk, evaporated milk and orange liqueur at low speed.
4. Pour into baked gingersnap crust. Fold narrow strips of foil around edge to prevent burning.
5. Bake for 10 minutes.
6. Reduce heat to 350u0b0 and bake for 40 to 50 minutes or until center is still a bit soft but the rest of pie is set. Refrigerate leftovers.

eggs, pumpkin, brown sugar, orange peel, salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves, milk, milk, orange liqueur, crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792345 (may not work)