I love pumpkin spice everything . . . except pie. I know, crazy! Of lattés, and ice cream, I cannot get enough, but pumpkin pie has always tuned me off texturally. Don't get me wrong, I eat it. I mean, it's pie.
But, I was determined this year that I could make a pumpkin pie I loved. So, I searched Martha Stewart's website (LOVE her) and came across this gem (recipe here). The filling is a pumpkin spice custard that you thicken on the stovetop with corn starch and eggs and then set in the refrigerator. The only thing that gets baked at all in the gingersnap crust. That's right, you heard me: gingersnap crust.
I'm confident, at this point, that I don't have to do anything more to convince you of how scrumptious this pie is. But, here are some pictures anyway.