Pumpkin Pie With Gingersnap Crust And Pecan Struesel

• 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

1. Preset oven to 350.
2. 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.
3. 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.

ginger snaps, pecans, powdered sugar, butter, crust, pumpkin, condensed milk, eggs, sour cream, cinnamon, vanilla, ginger, struesel topping, flour, dark brown sugar, butter, pecans

Taken from www.epicurious.com/recipes/member/views/pumpkin-pie-with-gingersnap-crust-and-pecan-struesel-50056771 (may not work)