"This was an awesome recipe and very easy to make (thanks AB!).
I followed the recipe exactly and while the pie came out good, I thought it had a really strong taste of ginger and nutmeg. I don't think that it's bad at all, but it's a bit too strong for my taste and overpowered the pumpkin. I used gingersnaps that are, well, really gingery (go figure) and adding ginger and nutmeg on top of that was a bit much.
The second time I made it I left out the ginger, used only half the amount of fresh nutmeg and supplemented the other half with cinnamon. I didn't encounter any textural difficulties with the crust or the filling, although I'd definitely like to try this recipe with a more traditional pie crust. After trying this recipe, it will be hard, if not impossible, for me to go back to using canned pumpkin (unless of course obtaining a baking pumpkin is difficult).