Reviewed: Jan. 24, 2008

The crust was a little soggy and just too sweet for my taste.

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Judy Fine


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Reviewed: Nov. 21, 2007

It's a great idea and I'm glad I found it as I was soo not into making a pie crust this year. But I need to say that the crust burnt before the pie was finished baking, within about 45 minutes, 15 short of the hour recommended. I'd just watch the timing and maybe take it out even earlier next time.

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michelleohmio

	Living In: Chicago, Illinois, USA
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Reviewed: May 4, 2007

We loved it!

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jamie278ca

	Home Town: Calgary, Alberta, Canada
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Reviewed: Dec. 30, 2006

I served this pie for christmas. Everyone seemed to love it. The spice crust added lots of flavor to the old pumkin pie. I took the suggestions of baking the the crust longer to keep it from turning out soggy but it didn't work for me. I would prefer to crispier crust but my husband love it chewy/firm. My father stated that he love how it was chewy like candy. When the pie was a day old the crust became more crispy.(strange) This pie is worth a try.

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twinkler5000


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Reviewed: Dec. 12, 2006

The only negative was that the crust was soggy. And I don't know how to correct this...perhaps pre-baking crust longer??

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Susan


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Reviewed: Nov. 28, 2006

I used only the gingersnap crust portion of this recipe (I have my own pumpkin pie filling recipe), and it was fantastic! I did need to add an additional Tbl of butter to the crust to make it press into the pan without crumbling. Thanks for the recipe!

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KRANEY

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: Nov. 27, 2005

Compared to other pumpkin pies, this one was overflowing with flavor. It was a hit, but I personally disliked the crust. It was soggy, and I couldn't get over the taste to enjoy the pie. I only ended up eating a few bites.

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Haley James

	Cooking Level: Expert Living In: Indianapolis, Indiana, USA
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Reviewed: Nov. 25, 2005

Really tasty! I appreciated the review which mentioned the filling would still be watery, as I would have let it overbake otherwise. At the suggestion of other reviewers, I also added ground cloves, in addition to the other spices. Anyway, my crust was a little hard on the bottom edge, where the crust bends up the sides, difficult to cut through and bite. Otherwise, it was great. Love the combination of flavors. Will definitely make again!

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BETHANYWEATHERSBY

	Home Town: Brookings, Oregon, USA Living In: Beaverton, Oregon, USA
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Reviewed: Nov. 26, 2004

So much healthier than crusts made with shortening or lard, and everyone loved this pie! Said they preferred by far to traditional Pumpkin Pie. I used only 2 T. butter and baked my crust about 10 minutes because my gingersnaps were stale. I also used fresh ground clove instead of nutmeg. I had 8 3/4" pie tin, and had to bake 1 hr 10 m. This my new Pumpkin Pie

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Creative Cook


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Reviewed: Dec. 3, 2003

I thought this pie recipe was great. Didn't have quite enough gingersnap crumbs so added some vanilla wafer crumbs with it and it worked fine. I certainly will make it again.

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JEKURS

	Cooking Level: Expert Home Town: Elkton, Michigan, USA
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Reviewed: Dec. 1, 2003

I love this recipe. I was just about to add it but see someone already did. I changed the recipe a little bit to suit my taste. First of all, I just use the entire 15oz can of pumpkin. I never know what to do with the little bit of "extra" so I tried adding it. The pie came out great. I also add 1/2 tsp. ground ginger and substitute cloves for the nutmeg. My husband loves this too. He commented that the top tastes just a regular pumpkin pie, but that the crust is so much more flavorful. Well, I'm off to make one!

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JENNIFERLYNN2


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Reviewed: May 2, 2003

Love it! The gingersnaps add just the right taste for a very good crust!

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sweetpotato


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Reviewed: May 2, 2003

Everyone loved this pumpkin pie, even those who aren't usually pumpkin pie fans. The gingersnap crust not only tasted good but was a nice departure from the hassles of traditional pie crust. When a pumpkin pie is in order, this will be the recipe I will use!

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PATRICIA K


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Reviewed: May 2, 2003

When baking this pie, note that it is watery when it is removed from the oven and will set as it cools. The flavor is good, but the texture a little thick; next time I will omit the cornstarch. It is not my favorite, but my family and guests loved it, so I will probably make it again.

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TGSE


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Reviewed: May 2, 2003

Very good. A nice twist on traditional pumpkin pie.

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ERRANDRUNNER


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Reviewed: May 2, 2003

This recipe had the "pumpkin haters" in my family asking when I was making pumpkin pie again. My grandfather added a bit of ground black pepper to his slice, which did add quite a bit more flavor to the pie. So now I add black pepper to my recipe.

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DEUCEWYNES


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Reviewed: May 2, 2003

gingersnap crust becomes soggy and blends in with the pumpkin

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MELANI


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Reviewed: May 2, 2003

It's O.k. Crust is soggy but edible. Needs more spices added to the filling. I prefer the flaky pie crust over this one.

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SPARRKER

	Cooking Level: Expert Living In: Baldwinsville, New York, USA
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