Gingersnap Pumpkin Pie

• 1 3/4 cups gingersnap cookie crumbs
• 2 1/2 tablespoons butter, melted
• 2 tablespoons white sugar
• 1 1/2 cups canned pumpkin
• 3/4 cup packed brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (12 fluid ounce) can evaporated milk

1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
3. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
4. Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

cookie crumbs, butter, white sugar, pumpkin, brown sugar, cornstarch, ground cinnamon, ground nutmeg, salt, vanilla, eggs, milk

Taken from www.allrecipes.com/recipe/12214/gingersnap-pumpkin-pie/ (may not work)