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Pumpkin Pie with Gingersnap Crust
- 2 cups gingersnap cookie crumbs
- 1/3 cup sugar
- 1/4 teaspoon ground ginger
- 6 tablespoons butter, melted
- 2 cups pumpkin puree
- 2 eggs, lightly beaten
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup maple syrup (or golden syrup)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 2 tablespoons bourbon (optional)
Directions:View on Closet Cooking
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