INGREDIENTS
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or the crust:
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1.5c crushed graham crackers (or gingersnaps)
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6 tbs salted butter, melted
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2 Tbs brown sugar
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For the pumpkin custard:
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1 cup pumpkin puree
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1/4c brown sugar
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1/2c white sugar
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1 12-ounce can evaporated milk
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1 Tbs all-purpose flour
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4 eggs
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1/4 tsp salt
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1 tsp pumpkin pie spice
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1/2 tsp vanilla extract