Pumpkin Pie Spectacular

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 15 ounces refrigerated pie crusts
• 2 cups crushed gingersnaps
• 1 cup pecans, finely chopped
• 1/2 cup powdered sugar
• 1/4 cup butter, melted
• 15 ounces canned pumpkin
• 14 ounces sweetened condensed milk
• 2 large eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 1/4 cup all-purpose flour
• 1/4 cup packed dark brown sugar
• 2 tablespoons melted butter
• 3/4 cup pecans, coarsely chopped
• 8 ounces frozen whipped topping, thawed
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 7 thin ginger snaps, halved

Recipe

• 1 preheat oven to 350 degrees. fit one piecrust into a 9-inch deep dish pie plate according to package directions; fold edges under and crimp.
• 2 stir together crushed gingersnaps and next 3 ingredients. press mixture on bottom and 1/2 inch up sides of piecrust.
• 3 bake at 350 degrees for 10 minutes. let cool completely on 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 degrees for 30 minutes.
• 6 meanwhile make a pecan streusel by combining 1/4 cup flour, 1/4 cup dark brown sugar, 2 tablespoons butter and 3/4 cup chopped pecans.
• 7 sprinkle the pecan streusel around the edge of the crust. bake another 40-45 minutes or until set, shielding edges with aluminum foil during last 25-30 minutes of baking, if necessary.
• 8 insert ginger cookies around edges of crust. let cool completely on wire rack (about 1 hour).
• 9 before serving, combine whipped topping, ground cinnamon and ginger. dollop each slice with spiced whipped topping; dust with additional cinnamon.