Pumpkin Pie With Ginger Snap Crust Recipe
Ingredients
1 cup ginger snap crumbs
3 tablespoons butter
Topping:
2 cups canned pumpkin
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
3/4 cup brown sugar
3/4 cup milk
Directions
Line bottom of 9-inch pie tin with mixture.
Arrange ginger snaps (whole) around inside edges.
Dissolve 2 tablespoons gelatine in 1/2 cup cold water.
Combine in top of double boiler.
Cook until mixture reaches boiling point.
Remove from heat.
Add gelatine and stir until dissolved.
Cool.
Fold in 1 cup whipped cream and 1 teaspoon vanilla.
Pour into ginger snap crust.
Chill and serve with whipped cream.
Arrange ginger snaps (whole) around inside edges.
Dissolve 2 tablespoons gelatine in 1/2 cup cold water.
Combine in top of double boiler.
Cook until mixture reaches boiling point.
Remove from heat.
Add gelatine and stir until dissolved.
Cool.
Fold in 1 cup whipped cream and 1 teaspoon vanilla.
Pour into ginger snap crust.
Chill and serve with whipped cream.
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