• Cooking Time: 45 minutes
• Servings: 8
• Preparation Time: 15
• 2 cups fresh, cooked pumpkin or 16 ounces canned pumpkin
• 1 (5-ounce) can evaporated milk
• 6 tablespoons butter, melted
• 3 eggs, beaten
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• 1/2 cup Archway Gingersnaps Cookies, crushed
• 3 tablespoons flour
• Topping
• 1/2 cup Archway Gingersnaps Cookies, crushed
• 1/2 cup finely chopped pecans
• 1/2 cup packed brown sugar
• 1/4 cup melted butter

1. Preheat oven to 375 degrees F. Spray a 2-quart casserole dish with non-stick cooking spray. In a large bowl, combine pumpkin, evaporated milk, melted butter, eggs and vanilla; mix well. In a small bowl, combine dry ingredients. Add to pumpkin mixture; mix well. Transfer to casserole dish. Cover and bake at 375 degrees F. for 30 minutes or until almost set. Meanwhile, combine topping ingredients in a small bowl. Sprinkle over pumpkin mixture. Bake, uncovered, 12 to 15 minutes longer.
2. Serve immediately.
3. 8 servings

I created this recipe for the Bakespace/Archway Cookies Contest with the cookies they sent for me to experiment with. I love the combination of sweet, creamy pumpkin filling and a crunchy gingersnaps topping. It will be a great addition to our Thanksgiving table!