Pumpkin Pie Spectacular

From Southern Living Nov 2009

• Ready In: 3 hrs 20 mins
• Serves: 8

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. 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. Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.
3. Bake at 350 degrees for 10 minutes. Let cool completely on wire rack, about 30 minutes.
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. Bake at 350 degrees for 30 minutes.
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. 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. Insert ginger cookies around edges of crust. Let cool completely on wire rack (about 1 hour).
9. Before serving, combine whipped topping, ground cinnamon and ginger. Dollop each slice with spiced whipped topping; dust with additional cinnamon.