This Pumpkin Pie with Gingersnap Crust is the perfect twist on a classic recipe. The filling is made with rich half & half and the chewy crust is like a spicy ginger cookie. What's not to love?!
You can substitute 1 12oz. can evaporated milk for the half and half if desired.
To make this recipe gluten-free, use Mi-Del Gluten Free Gingersnap Cookies.
Keywords: pumpkin pie, gingersnap cookies, pumpkin desserts, gingersnap crust
Find it online: https://bakedabundance.com/pumpkin-pie-with-gingersnap-crust/