Try this cool new take on traditional pumpkin pie, with an easy-to-make pat-in crust made from gingersnaps and Cascadian Farm organic French vanilla almond granola.
SAVE ON THIS RECIPE!
If you don’t have a food processor, place gingersnaps and granola in a resealable food-storage plastic bag and crush with a rolling pin or flat side of meat mallet until fine crumbs form. Then mix the crumbs in a bowl with the melted butter.
For a nonalcoholic version, leave out the tequila.
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