Pumpkin Pie With Gingersnap Crust And Pecan Struesel - cooking recipe

Ingredients

2 cups crushed Ginger Snaps
1 cup Pecans, finely chopped
1/2 cup powdered sugar
1/4 cup melted butter
Store bought pie crust
1 15 oz can pumpkin
14 oz sweetened condensed milk
2 large eggs, beaten
1/2 cup sour cream
1 tsp cinnamon
1/2 tsp vanilla
1/4 tsp ginger
Struesel topping:
1/4 cup flour
1/4 cup dark brown sugar
2 tbl melted butter
3/4 cup Pecans,corsely chopped

Preparation

Preset oven to 350.

Crust: Place pie crust (store bought) in deep dish pie plate. Mix ginger snaps, powdered sugar, 1 cup pecans (crushed), 1/4 cup melted butter and pack into bottom of pie crust. Bake 10 min, cool 30 min.

Filling: Mix pumpkin and next six ingredients. Put pie plate on cookie sheet and bake 30 minutes. Sprinkle struesel and bake 40 - 45 min. Cover edges of pie crust towards end.