Pumpkin Pie Spectacular

Ingredients

• 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

Directions

1. 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. 2

   Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.

3. 3

   Bake at 350 degrees for 10 minutes. Let cool completely on wire rack, about 30 minutes.

4. 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. 5

   Bake at 350 degrees for 30 minutes.

6. 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. 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. 8

   Insert ginger cookies around edges of crust. Let cool completely on wire rack (about 1 hour).

9. 9

   Before serving, combine whipped topping, ground cinnamon and ginger. Dollop each slice with spiced whipped topping; dust with additional cinnamon.