A delicious variation on pumpkin pie...
Mix the following ingredients together:
1 15 oz. can pumpkin puree or 2-3 cups puree from a sugar pumpkin
1 12oz. can evaporated milk
½ cup cream
½ cup light brown sugar
3 eggs
1 t cinnamon
½ t nutmeg
½ t ginger
¼ t cloves
½ t salt
Bake in a 9x13 greased baking dish for 25 minutes.
Run the following through a food processor:
1 cup gingersnaps
1 cup walnuts or pecans
Remove the pumpkin mixture from the oven and sprinkle the gingersnap/nut mixture over the partially cooked pumpkin. Put the baking dish back in the oven and bake for 30 minutes more. Serve with whipped cream if desired.
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