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Pumpkin Pie
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| Crust: | |
| 8 oz | finely crushed gingersnaps |
| 1 Tb | brown sugar |
| 1 tsp | ginger |
| 2 Tb | melted butter |
| Mix above and press into a pie pan and bake for 10 minutes at 350. Set aside. You can use a regular pie crust too, however the gingersnap crust is great. | |
| 16 oz | pumpkin puree |
| 1 cup | half and half |
| 1/2 tsp | nutmeg and pumpkin seasoning |
| 1/2 tsp | salt |
| 3/4 | brown sugar |
| 2 large | eggs |
| 1 large | egg yolk |
Blend above and pour into the pie shell. Bake for about 40 minutes at 350. Center should jiggle slighty. Cool on rack. Pie is best the day after it is made.
Serve with whipped cream.
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