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Gingersnap Pumpkin Pie

Reviewed: Nov. 8, 2013
An almost perfect pumpkin pie recipe - this is the first time I made one, and it was EASY - I only altered the recipe slightly: For the crust, I substituted about 1/3 cup nuts (walnuts, pecans - for flavor and to add some nutritional benefits) into the cookies before processing, omitted the extra sugar, and used 2T of butter (crumbs were dry though - maybe coconut oil would be better?); For the filling, I only used 1/2 cup of brown sugar, added some ground cloves, and I used 2% evap milk. It tasted great, but I would definitely add more cinnamon and cloves next time. Once the pie cooled, and especially after being in the fridge overnight, the filling firmed up and the crust had a chewier texture, rather than the soft and somewhat soggy texture it had out of the oven. I also used natural ginger cookies with pieces of crystallized ginger in them, and that added a nice dimension to the crust. *I would recommend using cookies with crystallized ginger or adding some crystallized ginger to the crumb mix - delicious!
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