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I made this recipe for Thanksgiving this year, and it was a huge hit. The gingersnaps set off the pumpkin custard perfectly, and it wasn't too difficult to make. I was out of cornstarch, so I used minute tapioca (at a 4 to 3 ratio), but I don't think it made much difference in the end product.

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Cheri Antonio November 29, 2008
Pumpkin Gingersnap Tiramisu