Gingersnap-Pear Pumpkin Pie

• 2 cups gingersnap crumbs (8 oz.)
• 4 Tbs. butter or margarine, melted
• 2 15-oz. cans pear halves in juice, drained (810 halves)
• 1 large egg
• 2 Tbs. sugar
• 1/2 cup pumpkin or squash puree
• 1/4 cup creme fraiche
• 1/4 cup milk
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1 pinch ground nutmeg

1. Preheat oven to 350F.
2. Stir together gingersnap crumbs and butter in bowl until crumbs are moistened.
3. Press mixture onto bottom and up sides of 9-inch pie dish.
4. Place dish on baking sheet, and bake 10 minutes.
5. Cool 20 minutes.
6. Arrange pears core side down in piecrust.
7. Whisk together egg and sugar in medium bowl.
8. Whisk in pumpkin puree, then creme fraiche, milk, ginger, cinnamon, and nutmeg.
9. Pour mixture around pears in crust.
10. Bake pie 30 to 35 minutes, or until tip of knife inserted in center comes out clean.
11. Cool completely before serving.

gingersnap crumbs, butter, pear, egg, sugar, pumpkin, creme fraiche, milk, ground ginger, ground cinnamon, ground nutmeg

Taken from www.vegetariantimes.com/recipe/gingersnap-pear-pumpkin-pie/ (may not work)