• Cookie Ginger Snaps • Sugar • Butter • Kahlua • Corn Syrup • Evaporated Milk • Brown Sugar • Pumpkin Pie Spice • Eggs • Canned Pumpkin • Salt
Crush the gingerbread cookies into crumbs, mix with melted butter and sugar and press into a deep dish pie plate. Bake until lightly browned.
Combine milk, kahlua, sugar, corn syrup, spice and salt. Then add pumpkin and eggs and set aside. Slowly pour the filling into the baked crust.
Bake for 35 to 40 minutes. Remove from oven and once cooled, refrigerate until ready to serve.
Beat whipping cream with kahlua until stiff, spread over the cooled pie and drizzle kahlua on top.