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Pumpkin Pie with Ginger Snap Cookie Crust

Crust:
(from Living Without Magazine-Oct/Nov 09)

2 cups gluten-free ginger snaps
¼ cup olive oil
¼ cp maple syrup

Crumble gingersnaps in a food processor or place them in a plastic bag and crush with rolling pin. Place crumbs in bowl, add oil and syrup; stir until mixture sticks together. Place mixture into a lightly greased 9 inch pie plate and press to form ¼ inch thick crust.

Filling:
¾ cup sugar
1 15 oz. Can 100% pumpkin
2 tsp cinnamon
1 12 oz. Can evaporated milk
¼ tsp ground gloves
2 large eggs

Mix sugar, cinnamon, and cloves in large bowl. Beat eggs and add to sugar mixture; stir in pumpkin until well mixed. Gradually stir in milk. Pour into pie shell. Bake at 425°F for 15 minutes then reduce temperature to 350°F for additional 40-50 minutes until knife inserted in center comes out clean.
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