Comments on: Finally—The Pumpkin Pie with Gingersnap Crust I Ask for Every Thanksgiving

By: Kim Stalnaker

Kim Stalnaker — Sun, 26 Nov 2023 00:44:37 +0000

I’m not sure what we did wrong, but the pie never set and was gloopy. We added a little more salt and cloves. The flavor was great, but the consistency was off.

★★★

By: Kristen

Kristen — Thu, 23 Nov 2023 02:03:44 +0000

Kind of bland. I was drawn in by the looks, but should have read the recipe more thoroughly to realize there are hardly any spices or sweetener. I added more cinnamon and other “pumpkin pie” spices to help it out. It needs more sugar, too. Also wondering why the recipe says to make it in a 9” pie plate when the author made hers in a 10” tart pan…

★★★

By: Joyce Joneschiet

Joyce Joneschiet — Wed, 22 Nov 2023 16:49:19 +0000

Can almond milk substitute for the whole milk?

By: Casey McKee

Casey McKee — Tue, 21 Nov 2023 22:02:12 +0000

In reply to Martha. Hi! This is a 10” tart pan.

By: Martha

Martha — Sat, 11 Nov 2023 18:12:40 +0000

Looks like you used a tart pan. Can you tell me what size? It makes a beautiful presentation. Thanks

By: Vanessa

Vanessa — Sat, 11 Nov 2023 05:17:19 +0000

I really want to try out your recipe for my families thanksgiving but I’m not sure which brand of ginger snap cookies I should go with. Any recommendations?? Thank you

By: Melanie

Melanie — Tue, 07 Nov 2023 16:55:54 +0000

Literally the best, I make it every year! I use the gingersnaps from World Market for the crust. Nyakers Original Gingersnaps.

★★★★★