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Pumpkin Tart With Pecan Crust
October 08, 2006

Arrowroot powder is really great! Thanks for enlightening me. I did change this recipe a lot, I did a graham cracker crust because I'm just a fool for the graham. I used pumpkin pie spice and some dried crushed ginger instead of fresh. I liked the idea of having a gingery pie, but I do think a tablespoon would be too much. I used 'silk' soy creamer instead of regular soy milk, and I think it greatly enhanced the recipe, the pie was not runny at all. Another thing that made my pie perfectly thick, was that I used half the amount of maple syrup, purely because I ran out at 1/4 cup, I thought I had enough! But I really think it was good that that happened. I don't have a huge sweet tooth anyways. But all in all, I couldn't have made the filling any good without this. Try it with the creamer if you aren't worried about fat content, it's great!

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