Pumpkin Pie with Gingersnap Crust

Name: Pumpkin Pie with Gingersnap Crust
Ingredients: 1 1/2 cups gingersnap cookie crumbs (gluten-free for gluten-free); 6 tablespoons unsalted butter, melted; 2 cups pumpkin puree (or 1 15oz can pumpkin puree); 2 eggs; 3/4 cup brown sugar; 1/4 cup maple syrup (or more brown sugar); 1 1/2 cups heavy cream (or 1 12oz can evaporated milk); 1 teaspoon vanilla extract (optional); 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/2 teaspoon nutmeg; 1/2 teaspoon cloves

Pumpkin Pie was pinched from <a href="https://www.closetcooking.com/pumpkin-pie/" target="_blank" rel="noopener">www.closetcooking.com.</a>

"A quick and easy pumpkin pie with a gingersnap cookie crumb crust and a hint of maple!..."

INGREDIENTS

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1 1/2 cups gingersnap cookie crumbs (gluten-free for gluten-free)

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6 tablespoons unsalted butter, melted

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2 cups pumpkin puree (or 1 15oz can pumpkin puree)

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2 eggs

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3/4 cup brown sugar

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1/4 cup maple syrup (or more brown sugar)

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1 1/2 cups heavy cream (or 1 12oz can evaporated milk)

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1 teaspoon vanilla extract (optional)

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1 teaspoon cinnamon

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1/2 teaspoon ginger

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1/2 teaspoon nutmeg

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1/2 teaspoon cloves

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