Recipe information
Ingredients for - Pumpkin Cream Pie
1. 1 1/4 c. gingersnap cookie crumbs -
2. 5 tbsp. melted butter -
6. 1 1/2 c. powdered sugar -
9. 1 15-oz. can pumpkin purée -
10. 1 3-oz. box instant vanilla pudding -
11. 1 c. evaporated milk -
13. 30 gingersnaps, plus more crushed for garnish -
How to cook deliciously - Pumpkin Cream Pie
1. Stage
Press crumb mixture onto bottom and up sides of a 9" pie dish. (Try to make crust about 1/8"-thick evenly all around.)
2. Stage
Refrigerate until firm, 5 to 6 hours.
