Pumpkin Gingerbread Souffle

• 1 packages gingerbread cookie mix
• 1 glass deep dish pie pan/plate
• 1 can 15oz Pumpkin
• 1/2 cup Brown sugar
• 1/2 cup Granulated sugar
• 1 tbsp Cinnamon
• 1 tbsp Pumpkin pie spice
• 4 eggs

1. Preheat oven at 350F
2. Prepare gingerbread cookie mix according to package
3. set aside a small handful of gingerbread for decoration
4. lightly grease pie plate
5. put the cookie mix into pie plate and form a Crust
6. mix all souffle ingredients together and pour into pie crust
7. bake 30 minutes/ if you're using a metal pie pan you will need to adjust the time
8. after the pie has baked for 30 minutes remove from oven... place aluminum foil around the sides to not let the cookie crust burn... form a gingerbread man out of the remaining gingerbread... place gingerbread man on top of pie and continue baking for another 30 minutes
9. let the pie cool for 30 minutes before serving

gingerbread cookie, glass, pumpkin, brown sugar, sugar, cinnamon, eggs

Taken from cookpad.com/us/recipes/333864-pumpkin-gingerbread-souffle (may not work)