GINGERSNAP PUMPKIN PIE

GINGERSNAP PUMPKIN PIE image

Yield 8 people

Number Of Ingredients 17

Ingredients

1 pie crust (9" deep dish)
2 c. crushed gingersnap cookies (Anna's brand gingersnaps)
1 c. pecans finely chopped
1/2 c. powderd sugar
1/4 melt butter
1 (15oz.) can pumpkin
1 (14 oz.) sweet condensed milk
2 large eggs, beaten
1/2 c. sour cream
1 tsp. cinnamon
1/2 tsp. vanilla
1/4 tsp. ground ginger
Pecan Strusel
1/4 c. each flour and dark brown sugar
2 TBS. melted butter
3/4 c. coarse chop pecans.
Whip cream with cinnamon and ground ginger for topping

Steps:

350 oven. put pie crust in pan, stir together gingersnaps and next 3 ingredients. Press mixture onto crust bottom and 1/2" up sides. Bake about 10 min. (cool completely) Stir together pumpkin and next 6 ingredients, pour into crust. Put on bake sheet and bake for 30 min. Meanwhile make pecan streusel: mix all streusel ingredients together until crumbly. Pull out pie after the 30 min. and put crumb topping on border of pie (pie will not be set yet) put back in oven for another 40-45 minutes. May need to shield crust with foil to prevent over-browning. Serve with cinnamon, ginger whip cream!

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