Pumpkin Ginger Cheesecake Pie With Easy Gingersnap Cookie Crust

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Magpie's Recipes
Nutrition per serving    (USDA % daily values)
CAL
423
FAT
75%
CHOL
50%
SOD
20%

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Ingredients for 8 servings

4 tablespoons unsalted butter, melted, plus a little more ( about a tsp) for greasing

1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)

2 tablespoons sugar

1/8 teaspoon salt

3/4 cup sugar

1/8 cup chopped crystallized ginger ( I reduced this from the original 1/4 cup)

8 oz cream cheese, softened

2 large eggs

1/4 cup whole milk

1 tablespoon all-purpose flour

1/4 teaspoon nutmeg ( The original recipe says 1/2 tsp freshly grated nuteg-but I think that's too much)

1/4 teaspoon salt

1 cup pumpkin (If using fresh pumpkin, cut it in half and bake at 300 F for about 30 mins and scoop out the flesh after discarding seeds. If using a 15-oz can-you'll use almost all of it)

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