Have been making this pie for years. We now buy our Thanksgiving dinner from a restaurant, but I still make this pie, The filling gets kind of fudge in texture. I use Trader Joe’s Triple Ginger Snaps for the crust.
I have made this pie almost yearly since it was first published in 1997. It's moist, delicious and the perfect balance of pumpkin and spice. Well done, Cooking Light!
I have been making this pie since I found the recipe 11 years ago! It is the best pie ever!