English Dave's Pumpkin Pie

• 1 34 cups gingersnap cookies (finely crushed)
• 3 tablespoons unsalted butter (melted)
• 1 (14 ounce) can sweetened condensed milk
• 14 cup soft brown sugar
• 2 jumbo eggs (beaten)
• 1 34 cups fresh pumpkin puree
• 34 tablespoon cornstarch
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 12 teaspoon nutmeg
• 12 teaspoon ginger
• 14 teaspoon ground cloves

1. Preheat oven to 325F.
2. Mix the first two ingredients together.
3. Press into the bottom and up the sides of a 9 inch pie plate.
4. Bake for 5 minutes then remove and cool on a wire rack.
5. Increase oven temperature to 350F.
6. Combine remaining ingredients in a large mixing bowl one at a time adding the pumpkin puree last; beat on medium setting of electric mixer for 2-3 minutes.
7. Pour into the prepared pie crust (I normally put pie plate on a baking tray, pour in 3/4 of the mix then put this in the oven then add the remaining 1/4 of the mix so that i get the pie full to the top with none spilling as I transfer it to the oven)
8. Bake for 45 minutes or until cocktail stick inserted into center comes out clean.
9. Cool on wire rack and then refrigerate.

cookies, unsalted butter, condensed milk, brown sugar, jumbo eggs, pumpkin puree, cornstarch, allspice, cinnamon, nutmeg, ginger, ground cloves

Taken from www.food.com/recipe/english-daves-pumpkin-pie-267899 (may not work)