Gingersnap crust for pumpkin pie?

Question

Has anyone done this? Were there problems? I'm thinking of trying this for thanksgiving- maybe I'll add pecans to the crust. I just hope it doesn't get soggy, though cheese cake doesn't and pumpkin is just another custard. What are your opinions?

Answer

Just make sure you bake it before you add the filling, and it won't get soggy. You might want to cut a little sugar from the custard, also.

Answer

This is my favorite crust for pumpkin pie, pecans should be toasted. I agree , you need to put less sugar in the custard unless you like things really sweet. I

Answer

My Aunt did this last Year (no Nuts) they were very good and the Crust stayed crisp.

Answer

Thank you all for the encouragement. I'm glad it works because it sounded so good.

Answer

I do this all the time and in fact, it's my standard crust for a gluten free pumpkin pie (gf gingersnaps are very ez to find). Definitely pre-bake it and +1 for toasting the pecans.

Answer

Here's one from Food52: http://food52.com/recipes/24768-pumpkin-pie-with-gingersnap-crust-and-cinnamon-whipped-cream I haven't tried it yet, but was thinking of adding it to the Thanksgiving line-up.

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Gingersnap crust for pumpkin pie?

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Pumpkin Pie with Gingersnap Crust and Cinnamon Whipped Cream Recipe on Food52

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