Ingredients
Pastry for single-crust pie (9 inches)1 can (15 ounces) pumpkin1 cup evaporated milk2 large eggs, lightly beaten1/2 cup packed brown sugar2 teaspoons grated fresh gingerroot1 teaspoon pumpkin pie spice1/4 teaspoon saltGINGERSNAP STREUSEL:1/2 cup crushed gingersnap cookies1/4 cup chopped pecans2 tablespoons all-purpose flour2 tablespoons brown sugar2 tablespoons butter, softened
Preparation
Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet.
In large bowl, combine the pumpkin, milk, eggs, brown sugar, ginger, pie spice and salt. Pour into crust. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 15 minutes.
Meanwhile, in a small bowl, combine the cookie crumbs, pecans, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over pie. Bake 35-45 minutes longer or until knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.
