Gingersnap Pumpkin Pie & Homemade Whipped Cream - Food

Gingersnap Pumpkin Pie
1 3/4 c gingersnaps (@45 crushed)
2 1/2 tbs. butter, melted
2 tbs. sugar
1 (15 oz.) can pure pumpkin
3/4 c. brown sugar, packed
1 tbs. cornstarch
2 tsp. pumpkin pie spice
1 tsp vanilla
1/4 tsp. salt
3 eggs
1 (12 oz.) can evaporated milk
Combine crumbs, sugar & melted butter. Press into sprayed pie pan. Bake at 325degrees for 5 min. Cool. Combine all other ingredients. Pour into crust. Bake at 325 degrees for 1 hour or until filling is set. Cool on wire rack.
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Homemade Whipped Cream
1/2 pint heavy whipping cream
1 tsp. vanilla
1/4 c. sugar
Pour cream into large bowl and whip with whisk on hand mixer until begins to bubble. Add vanilla and slowly add sugar while whipping. Continue to whip until stiff peaks form. Place cream in air-tight container and store in fridge.