This recipe comes from www.marthastewart.com . A nice take on the standard pumkin pie. If you're planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work. Yield Makes one 9-inch pie Serves 8 Ingredients For the Gingersnap Crust 1 1/4 cups ground gingersnaps (from about 25 cookies) 2 tablespoons sugar Salt 4 tablespoons unsalted butter, melted and slightly cooled For the Pumpkin Cream Filling 2 cups whole milk 1/2 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg
FOLKLORE, FACTS AND FEATURES ABOUT HOLIDAYS AND FESTIVALS AROUND THE WORLD