I am wondering if anyone has a great recipe for a Gingersnap Crust? There is a cafe in Los Angeles called Urth that makes a delicious pumpkin pie with a gingernap crust. Since this board is national, I will try to describe it: the crust and is very thick, and almost slightly chewy. It is also baked it in a tart pan, as the edges are scalloped. I think they are doing something different than just subbing gingernaps for a traditional graham cracker, as the consistancy is so much sturdier. I also detect molasses in the crust...
Thoughts? Recipes? Go to brands of ginersnaps?
Looking forward to pumpkin season!
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