Name: Pumpkin Pie with Gingersnap Crust
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 10
Ingredients: 8 ounces gingersnaps ( (about 2 1/2-3 cups whole cookies)); 1/4 cup powdered sugar; 7 tablespoons butter (melted); 15 ounces canned pumpkin ((not pumpkin pie filling)); 3 large eggs; 1/2 cup light brown sugar; 1/4 cup granulated sugar; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 12 ounces evaporated milk (not sweetened condensed ); 1/2 cup sugar; 1/2 cup pine nuts; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 tablespoon maple syrup; 2 teaspoons bourbon