Ingredients:
Crust:
12 ounces ginger snap cookies, about 2 ½ cups of crumbs
4 ounces pecan halves, or one rounded cup about 1 cup of crumbs
¼ cup sugar
½ teaspoon salt
½ cup butter, melted
Pumpkin Filling:
1 cup brown sugar, packed
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon cloves
4 eggs
1 can pure pumpkin, 15 ounces
1 can evaporated milk, 12 ounces
How to make:
Please c-lic-k the photo or the "next >" button below to see the instructions.
