a little dense for my taste, also like a little more spices. gingersnaps was a nice touch, helped keep bottom crust flaky.
I've made this for the last few years around the holidays. Kabocha squash is one of my favorites and you can find it all over the farmers markets here in LA. It takes some time to make this pie but it is SO worth it and it comes out great every time. I make it according to the directions - no changes except to maybe add some extra spice as is my usual tendency for any spiced recipe. I highly recommend this recipe.