Gingersnap Streusel Pumpkin Pie

This has easily become my favorite Thanksgiving dessert. Never being a huge fan of pumpkin pie in the past, I was looking for a twist on the classic when I was tasked with hosting my first Thanksgiving (original post here). Fast-forward a few years and this pie has become a staple at my Thanksgiving table. This pie is outstanding in every way. It has a bit of crunch from the pecans and some additional spice and depth of flavor from the gingersnaps that make this level above the traditional pumpkin pie.

Gingersnap Streusel Pumpkin Pie 

1 flaky pie crust, unbaked
2 cups crushed gingersnap cookies (about 40)
1 cup chopped pecans
½ cup powdered sugar
¼ cup melted butter
1 15 oz can pumpkin

1 14 oz can sweetened condensed milk
2 eggs
½ cup sour cream
1 tsp cinnamon
½ tsp vanilla extract
¼ cup ground ginger

Streusel:
¼ cup flour
¼ cup brown sugar
2 Tbsp melted butter
¾ cup chopped pecans.

Preheat oven to 350F. Fit pie crust into a 9 inch deep pie pan (preferably ceramic). Fold edges under and crimp as desired. Stir together crushed gingersnaps, chopped pecans, powdered sugar and melted butter. Press mixture on the bottom and ½ inch up the sides of the pie crust.

Bake at 350F for 10 minutes. Let cool completely on a wire rack (about 30 minutes).

Whisk together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil lined baking sheet. Bake at 350F for 30 minutes. 

Sprinkle streusel around the edge of the crust. Bake 40 minutes longer or until set, shielding edges with aluminum foil during last 25 minutes of baking if necessary. Insert gingersnap cookies around edge of crust. Let cool completely.

Serve with fresh, whipped cream.