Shelly's Recipe

PUMPKIN PIE SPECTACULAR

Category: Pies - Cream and Custard

1/2 (15-oz.) package refrigerated piecrusts
2 cups crushed gingersnaps (about 40 gingersnaps)
1 cup pecans, finely chopped
1/2 cup powdered sugar
1/4 cup butter, melted
1 (15-oz.) can pumpkin
1 (14-oz.) can sweetened condensed milk
2 large eggs, beaten
1/2 cup sour cream
1 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp ground ginger
Pecan Streusel
7 thin ginger cookies, halved
Ginger-Spice Topping, ground cinnamon

Preheat oven to 350. Fit piecrust into a 9-inch deep-dish pie plate according to package directions, fold edges under, and crimp.

Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust. Bake for 10 minutes. Let cool completely on a wire rack (about 30 minutes).

Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet. Bake for 30 minutes.

Sprinkle Pecan Streusel around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. 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.

Pecan Streusel
1/4 cup all-purpose flour
1/4 cup firmly packed dark brown sugar
2 tbsp butter, melted
3/4 cup pecans, coarsely chopped

Stir together flour, brown sugar, melted butter, and chopped pecans.

Ginger-Spice Topping
1 (8-oz.) container frozen whipped topping, thawed
1/4 tsp ground cinnamon
1/4 tsp ground ginger

Stir together thawed whipped topping, cinnamon, and ginger.