By mary winecoff on October 26, 2008
"I plan to make this for Thanksgiving this year and wanted to save the recipe so I wouldn't lose it. This is from November 2008 Food & Wine. Can be made ahead and frozen up to one week. Thaw at room temperature for 4 to 6 hours or overnight in the refrigerator."
Serving Size: 1 (219 g)
Servings Per Recipe: 12
"I made this recipe for Thanksgiving this year, and it was a huge hit. The gingersnaps set off the pumpkin custard perfectly, and it wasn't too difficult to make. I was out of cornstarch, so I used minute tapioca (at a 4 to 3 ratio), but I don't think it made much difference in the end product."