9" piecrust (I usually make my own but in a pinch I use the refrigerated ones and just spread it into the pie plate)
2 c crushed gingersnaps (about 40 gingersnaps)
1 c pecans, finely chopped
½ c powdered sugar
¼ c butter, melted
1 (15-oz) can pumpkin
1 (14-oz) can sweetened condensed milk
2 large eggs, beaten
½ c sour cream
1 t ground cinnamon
½ t vanilla extract
¼ t ground ginger
Pecan Streusel (recipe follows)
Stir all of
the following ingredients together:
¼ c all
purpose flour
¼ c firmly
packed dark brown sugar
2 T melted
butter
¾ c pecans,
coarsely chopped
7 thin ginger cookies, halved (I use Anna's Ginger Thins
– available at most Kroger,
Tuesday Morning,
Walgreens & Target stores)
Ginger-Spice Topping, ground cinnamon (recipe follows)
Stir all of
the following ingredients together:
1 8-oz cool
whip, thawed
¼ t ground
cinnamon
¼ t ground
ginger
1. Preheat oven to
350. Fit piecrust into a 9"
deep-dish pie plate; fold edges under and
crimp.
2. Stir together
crushed gingersnaps and next 3 ingredients (finely-chopped pecans, ½ c powdered
sugar and melted butter). Press mixture
on bottom and ½" up sides of piecrust.
3. Bake at 350 for 10
minutes. Let cool completely on a wire
rack (about 30 minutes).
4. Stir together
pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking
sheet.
5. Bake at 350 for 30
minutes. Sprinkle Pecan Streusel around
edge of crust. Bake 40-45 minutes or
until set, shielding edges with aluminum foil during the last 25-30 minutes of
baking if necessary. (Really you should
have the pie crust shields, either silicone or aluminum, that they sell for
this purpose and use them instead!)
Insert ginger cookies around edge of crust. Let cool completely on a wire rack (about 1
hour). Dollop with Ginger-Spice Topping;
dust with cinnamon.
