Pumpkin Pie with Ginger Cookie Crust
Pumpkin Pie with Ginger Cookie Crust recipe
Combine first eight ingredients in a large bowl.
Beat at medium speed with a mixer.
Coat a 9-inch pie plater with vegetable spray; line with crumbled gingersnap crumbs and pour mixture into the crust.
Bake at 400 degrees 15 minutes; then reduce to 350℉ (180℃) and bake an additional 20 minutes or until a toothpick inserted comes out clean.
Serve with whipped cream if desired.