I made this recipe as an alternative to pumpkin pie for a family gathering. It was excellent!
I did use heaping teaspoonfuls of the cinnamon and allspice. Per other reader's suggestions, I also cut down on the amount of butter in the crust to avoid any greasiness. Also, I think because I cut down on the amount of butter, my crust did not stick 2 inches up the side of the pan as instructed in the recipe. It ended up only being on the bottom. I would suggest trying to get the gingersnap and hazelnut mixture into a really, really fine grain. Mine was a bit crunchy!
I also used a water bath. Baked it for about 1hr15m. Then let it sit for about 1/2 hour in the pan, outside of the oven, to cool.
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I made this recipe as an alternative to pumpkin pie for a family gathering. It was excellent!...