Pumpkin Pie Spectacular - cooking recipe

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

Preparation

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 (about 1 hour).
Before serving, combine whipped topping, ground cinnamon and ginger. Dollop each slice with spiced whipped topping; dust with additional cinnamon.