Eggnog Pumpkin Pie

Eggnog Pumpkin Pie

2 cups ground gingersnaps
8 tablespoons butter, melted, divided use
2 tablespoons granulated sugar
2 Safe Eggs
1 cup eggnog
1 (15 oz) can pumpkin
2/3 cup packed brown sugar
1/4 cup all purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt

Whipped Cream 
1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Heat oven to 350 degrees F. 
In a large bowl, stir together cookie crumbs, 6 tablespoons melted butter, and sugar until combined.  Press crumbs into the bottom and up the sides of a 9-inch pie plate.  Bake 10 minutes or until golden brown and crisp.  Cool 10 minutes.

In a large mixing bowl, using a mixer on medium speed, beat together eggs, eggnog, pumpkin and brown sugar until well combined - about 2 minutes.  Beat in flour, vanilla, cinnamon, ginger, nutmeg and salt until combined.  Pour pumpkin filling into pie crust.  Bake 50 minutes, or until a knife inserted into pie comes out clean.

To make the whipped cream, in a large mixing bowl, using a mixer on high speed, beat together cream, granulated sugar and vanilla until stiff peaks form.  Spread whipped cream over pie.

Makes 9 servings