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Gingersnap Pumpkin Pie
Reviews:
November 27, 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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