Description
From southern living nov 2009
Ingredients
- Refrigerated Pie Crusts
- Gingersnaps
- Pecans
- Powdered Sugar
- Butter
- Canned Pumpkin
- Sweetened Condensed Milk
- Eggs
- Sour Cream
- Ground Cinnamon
- Vanilla Extract
- Ground Ginger
- All-purpose Flour
- Dark Brown Sugar
- Frozen Whipped Topping
- Ginger Snaps
Instructions
- 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
- Stir together crushed gingersnaps and next 3 ingredients
- Press mixture on bottom and 1 / 2 inch up sides of piecrust
- Bake at 350 degrees for 10 minutes
- Let cool completely on 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 at 350 degrees for 30 minutes
- 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
- 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
- Insert ginger cookies around edges of crust
- Let cool completely on wire rack
- Before serving, combine whipped topping, ground cinnamon and ginger
- Dollop each slice with spiced whipped topping
- Dust with additional cinnamon