12 oz. box of ginger snaps, crushed
1 stick butter, melted
1 tablespoon sugar
Large Can Pumpkin
2 8oz Cream Cheese, softened
2 cups sugar
3 large eggs
1 tablespoon vanilla
1 teaspoon cinnamon
Preheat oven to 400` F. Meanwhile in a food processor add ginger snaps and pulse 4-5 times until a crushed to a crumb constancy. add melted butter and sugar until well combined, 1-2 additional pulses. Place crumbs into a deep 9" pie pan and press evenly and up the sides. Set aside and let rest 10-15 minutes.
In a large bowl mix together all Pie filling ingredients until a smooth consistency, pour into ginger snap pie crust. Bake for 50-60 minutes or until toothpick comes out clean. Let cool and top with whip cream or ala mode with vanilla bean ice cream.
**Picture will be posted after Thanksgiving since I will be making this again and I didn't get any pictures the other day.
Aaron Clanton aka the FOOD DUDE
for non-dutch oven recipes go to www.simplecookin.blogspot.com