Gingersnap Pumpkin Pie Recipe

• 1 3/4 c. gingersnap cookie crumbs
• 2 1/2 Tbsp. butter, melted
• 2 Tbsp. white sugar
• 1 1/2 c. canned pumpkin pie filling
• 3/4 c. brown sugar
• 1 Tbsp. corn starch
• 1 tsp grnd cinnamon
• 1/4 tsp grnd nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 x Large eggs
• 1 x (12 oz) can evaporated lowfat milk

Directions