Ingredients:
2 cups gingersnap cookies, crushed ( 1/2 lb.)
8 ounces cream cheese ( reduced fat is OK, fat free is NOT)
2 eggs
14 ounces sweetened condensed milk
15 ounces pumpkin ( not pie filling)
1 1/2-2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup walnuts or 1/2 cup pecans
Directions:
Preheat oven to 350.
Grease a 9 x 13 pan.
Put the ginger snap cookies in a large zip lock bag and crush the cookies with a rolling pin until they are pulverized.
Put the crushed cookies in a layer in the 9 x 13 pan to form the bottom crust.
In a mixing bowl beat cream cheese until light.
Add the condensed milk and mix.
Add eggs, canned pumpkin, spices and salt.
Blend in the nuts if desired.
Mix all together and pour carefully on top of the cookie crust in the pan.
Bake 30 – 40 minutes at 350.
Cool, chill, and serve.
May be topped with whipped topping and more nuts for looks but is fine the way it is.
Servings: 20
Time preparation: 15 min.
Time total: 45 min.