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 at 350° 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 at 350° 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.
It's my go-to recipe for thanksgiving. I've made it every year since the recipe came out! It does make extra gingersnap crust and filling but I just used what was left to fill individual ramekins. it's delicious!
I've made this pie two Thanksgivings in a row and has been a hit both times. Yes, the gingerbread crust makes too much but, other than that it's a great recipe and worth making (which I will do again this year).
I didn't think that the crust was too thick, considering the density of the pie itself. It was very easy to make. I thought it was too rich, but my family enjoyed it. I just served half the slice I normally would. If you are looking for a creamier pumpkin recipe, this is not for you.
Weirdly enough, no one in my family enjoys regular pumpkin pie, but they LOVED this pie! I was looking for something with a little extra, and this fit the bill. So delicious, and as I am harvesting my own home grown pumpkins right now I am more than excited to make this again for Thanksgiving! It is a permanent family staple!
I have a copy of this recipe in my Southern Living Cooking for Christmas cookbook. For the pecan streusal, stir together 1/4 cup all-purpose flour, 1/4 cup firmly packed dark brown sugar, 2 TB melted butter, and 3/4 cup pecans, coarsely chopped. Hope that helps!
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