Pumpkin Gingersnap Pie

This will be the grande finale to my feast I am making next Friday night for the Taylors!
(serves 8)

8 oz. gingersnaps (about 24 small cookies)
4 T. melted Kerrygold* butter
1&1/2 cups pumpkin puree
3/4 cup plus 2 T. Sugar in the Raw*, divided
3 large eggs, separated
1 t. pumpkin pie spice
1/4 t. sea* salt
1 cup evaporated milk

Preheat oven to 350. Pulse gingersnaps in a food processor to small crumbs (or put them in a large zip lock bag and roll them with a rolling pin or can*). Drizzle in butter and pulse until crumbs form small clumps. Press crumbs gently across the bottom and sides of a 9" pie pan. Bake for 8-10 mins., until fragrant. Let cool completely. In a mixing bowl., blend pumpkin, 3/4 cup sugar, egg yolks, spice blend, and salt until smooth. Stir in evaporated milk. In the bowl of a stand mixer, whip egg whites until soft peaks form. Slowly sprinkle in 2 T. sugar, beating continuously, until stiff glossy peaks form. Stir a dollop of egg whites into pumpkin mixture. Using a broad spatula, gently fold in remaining egg whites just until no white streaks remain. Pour filling into pie shell and bake for 1 hour, or until a knife inserted in the center comes out clean. Turn oven off and leave the door ajar to let the pie cool for 30 mins. Cool to room temp before refrigerating, and chill for several hours (up to one day) before serving. Sounds good to me - Hope they like it!!

"We change when the pain of staying the same is greater than the pain of changing."

Have FUN today!!

Love,

MM