4 Reviews

I don't know if I made this too early before I ate it, but the crust and pumpkin had a weird taste together. I made this the day before we ate it. maybe you have to eat it fresh.

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tricia December 08, 2008

Yes, this is a delicious recipe. I found it some time ago on allrecipes.com. I love to use Trader Joe's Triple Gingersnap cookies for this recipe and just use 2 full eggs rather than the 2 egg whites and 1 full egg. I process the gingernaps in my food processor and it's a real "snap"! As an extra treat, I sometimes top each slice with cognac whipped topping (#77951). Try this recipe on your family AND guests; they'll all love you and remember, the gingersnaps aid in digestion:)

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Judikins September 02, 2008

I made this pie with one substitution: I used gluten free ginger snaps. My family loved it! It’s great to have dessert that my entire family can enjoy. I used my little Black and Decker electric chopper to grin up the cookies to fine crumbs. I also added a little powdered ginger to the pie filling to give it extra zing.

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kjeanne November 26, 2007

I just made a trial-run pie for our family's Thanksgiving dinner and it tastes AMAZING. I substituted the nutmeg for allspice (preference), and I'm warding my husband off with my rolling pin. Only downside is that crushing the gingersnaps takes the most time, and if you don't get them crushed finely enough they won't press into the pan very well.

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Daynee Savic November 20, 2007
Gingersnap Pumpkin Pie