• Crust
• 1 cup finely crushed gingersnap cookies
• 4 tablespoons (1/2 stick) butter, melted
• Filling
• 1 cup solid pack pumpkin
• 1/3 cup heavy whipping cream
• 2 eggs
• 1/4 cup firmly packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• pinch of nutmeg
• pinch of salt

Tools

• 4-Cavity Mini Pie Pan