This "spicy" pumpkin pie brings back memories of my MIL's pie, which called for 2 tsp. of cinnamon, 3 tsp. (!) of nutmeg, and 1 tsp. of ginger. Not to mention copious amounts of dry sherry and rum. But believe it or not, it's delicious! The texture leaves a bit to be desired, though, and since the younger kids won't/can't eat it, I think I'll give your version a try. I noticed that your recipe link is for the filling only... would it be possible to add a link for the crust, or to include it with the filling? Thanks, Jeanne from NJ Sure, Jeanne - I'll do that right now. In the meantime, here's the link to Our Favorite Pie Crust. Enjoy! PJH

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