Serves: 8
Total Calories: 155
1. In medium bowl toss together cookie crumbs and butter. Press onto bottom and sides of 9-inch pie plate coated with cooking spray. Bake at 350°F for 5 minutes.
2. In large bowl stir together eggs, pumpkin, brown sugar, cinnamon and ginger. Gradually mix in milk.
3. Pour pumpkin mixture into crust. Bake at 350°F for 45 minutes or until set. Cool on wire rack for 2 hours. Refrigerate pie at least 2 hours. Garnish as desired. Store in refrigerator.
This Pumpkin Pie With Gingersnap Crust recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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