For crust:
- 2 1/2 cups crushed gingersnap cookies ( can substitute graham cracker crumbs)
- 2TBS brown sugar
-1 tsp cinnamon
- 1tsp nutmeg
- 1/2 cup melted butter( 1 stick)
Mix all dry ingredients and stir in melted butter until mixture is crumbly. Press mixture into the bottom of square baking pan
For filling:
- 1( 15 oz) can pumpkin puree
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
-1/2 tsp ginger
- 1/2 tsp salt
- 3 eggs
- 1 cup brown sugar
- 1 (12 oz) can evaporated milk
With mixer, combine eggs, sugar, salt and spices. Add pumpkin puree and evaporated milk until well combined. Pour pumpkin mixture over crust and bake at 350F for about 60 minutes. Be sure to cool before cutting into squares. Refrigerate and serve with a dollop of whipped cream. Enjoy!
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