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Gingersnap Pumpkin Pie
November 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. The 2nd time I made this, I left off the sugar (the cookies have plenty!). Would do that again! One tip is to pour the filling almost all the way to the edge, that way, not so much crust is showing (the molasses in the cookies makes the crust look burned, although it isn't). Thanks for the recipe!

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