Pumpkin Pie With Ginger Snap Crust
|Ginger snap crumbs||1 Cup (16 tbs)|
|Canned pumpkin||2 Cup (32 tbs) (For Topping:)|
|Cinnamon||1 1⁄2 Teaspoon (For Topping:)|
|Ginger||1⁄4 Teaspoon (For Topping:)|
|Nutmeg||1⁄2 Teaspoon (For Topping:)|
|Salt||1 Teaspoon (For Topping:)|
|Brown sugar||3⁄4 Cup (12 tbs) (For Topping:)|
|Milk||3⁄4 Cup (12 tbs) (For Topping:)|
Line bottom of 9-inch pie tin with mixture.
Arrange ginger snaps (whole) around inside edges.
Dissolve 2 tablespoons gelatine in 1/2 cup cold water.
Combine in top of double boiler.
Cook until mixture reaches boiling point.
Remove from heat.
Add gelatine and stir until dissolved.
Fold in 1 cup whipped cream and 1 teaspoon vanilla.
Pour into ginger snap crust.
Chill and serve with whipped cream.