Award Winning Pumpkin Pie

Makes one 9-inch pie; Serves 8

FOR THE GINGERSNAP CRUST

• 1 1/2 cups ground gingersnaps (from about 25-30 cookies)
• 2 tablespoons sugar
• Salt
• 4 tablespoons unsalted butter, melted and slightly cooled

1. Preheat oven to 350 degrees.
2. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter.
3. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
4. Increase oven temp to 425 degrees F.

FOR THE PIE (from the Libby’s can)

• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 1 (12 fluid ounce) can Evaporated Milk

1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. *whip fervently for a fluffier pie* Pour into pie shell.
3. Bake for 15 minutes at 425 degrees F. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

FOR THE WHIPPED CREAM

• 2 cups heavy cream
• 2 tbsp - 1/4 cup of sugar, to taste
• 1 tablespoon vanilla extract
• other spices – I like to add chai tea or hot cocoa mix

1. Add the cream, and whip quickly with a wire whisk or in a mixing bowl until the cream is slightly thickened. Add the sugar and any flavorings. Continue to whip until cream forms soft peaks.