Gingersnap Pumpkin Pie Recipe

Preheat oven to 325 degrees F (165 degrees C).

Combine cookie crumbs granulated sugar and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.

Combine pumpkin brown sugar cornstarch cinnamon nutmeg salt vanilla eggs and milk. Blend with wire whisk until combined.

Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.