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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 350°F.
Step 2
Process gingersnap cookies until only fine crumbs remain. Mix in melted butter, sugar and cinnamon.
Step 3
Press cookie crust onto the bottom and 1 1/2 to 2-inches up the sides of a springform pan. Crust should be roughly 1/4-inch thick.
Step 4
Bake for 8-10 minutes.
Step 5
In a large bowl or stand mixer, beat together pumpkin puree with sugars, salt and spices. Slowly add evaporated milk, mixing on low, followed by vanilla. Add one egg at a time, mixing until fully incorporated and no streaks remain.
Step 6
Pour pumpkin mixture into prepared crust.
Step 7
Bake for 75 minutes or until the center slightly jiggles. Cool completely overnight.
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