1 1/2 c. gingersnaps
1/4 c. butter, melted

Mix in bowl and put in pan of 9 inch spring pan. Heat oven to 350 degrees. Place crust in oven 4 minutes to bake.

3 (8 oz.) pkgs. softened cream cheese
1 (14 oz.) can sweetened milk
1 (16 oz.) can pumpkin
2 eggs
3 tbsp. orange juice
1 tsp. ginger and cinnamon
1/4 tsp. salt

Beat cheese until fluffy. Beat in sweetened milk until smooth. Add remaining ingredients. Pour into pan and bake 1 hour and 15 minutes. Center will be soft. Cool at room temperature, then refrigerate. Top with whipped cream.

(Bethlehem-Calvary)