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Pumpkin Custard Pie with Gingersnap Crust

Kristen Whitby
  • 90 minutes
  • Serves

INGREDIENTS

1 can

pumpkin

1/2 tsp

Ginger

1/2 tsp

Ginger, ground

2

Eggs, large

1 can

evaporated milk

3/4 tsp

Allspice, ground

1 tsp

Cinnamon, ground

1/2 tsp

Salt

16 tbsp

Sugar

2 cups

Gingersnaps

8 tbsp

Butter