Hey! That was my idea!

I'm not a food blogger, but if I were, maybe I would have posted this last year. Trying to think of a new twist to go with the classic pumpkin pie custard (no need to mess with the recipe on the Libby's can for me!), I thought about making a pumpkin pie for last year's Thanksgiving dinner with a ginger snap crust. I got the idea from Martha Stewart's Everyday Food magazine. She had another pie in last year's Thanksgiving issue with a crust using ginger snaps, some sort of nut, and melted butter, all processed until smooth and then baked to make a pie crust shell. Ah ha! I was going to try it. Yadda...yadda...yadda...(Yes, I'm yadda-ing out the part where I called the Martha Stewart satellite radio show with a question. It was funny.) I ended up making it with macadamia nuts and it was a hit. At least for me - I loved it. I thought it instantly upgraded the classic pumpkin pie to coffee or pastry shop good. I'm going to make this pie for many years to come.
So imagine how surprised I was to be watching Rachael Ray yesterday (she's been doing recipes all week and I'm menu planning) and her guest used MY pie crust for a pumpkin pie. Except her guest did a no-bake pie. It was still labor intensive. You have to stir a mixture over the stove top for 10 minutes straight. I don't get it. You can make a pie ahead of time, why cut corners? Just go for the classic custard if you're making one this year.
(I thought I had a picture of last year's pie in my camera roll, but I can't find it. Placeholder pumpkin above, made for Robbie with a free Paint-like iPhone app a few weeks ago.)