Ingredients 1 cup crushed gingersnap cookies (about 20 cookies) 3/4 cup finely chopped pecans 1/3 cup packed light brown sugar 1/8 teaspoon salt 3 tablespoons unsalted butter, melted
filling: 2 large eggs, lightly beaten 1 can (15 ounces) pumpkin 1 can (14 ounces) sweetened condensed milk 1-1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger
topping: 1 cup packed light brown sugar 1/4 cup heavy whipping cream 2 tablespoons light corn syrup 2 tablespoons unsalted butter 1 tablespoon white vinegar
Directions Preheat oven to 325°. Stir butter into smashed cookies, pecans, brown sugar, and salt in a large basin. Grease a 9-inch deep-dish pie plate and press bottom and sides. Bake 5-7 minutes until lightly browned. Wire-rack cool.
In a large bowl, beat eggs, pumpkin, milk, spices, and salt for filling. Put in crust. Bake 50-60 minutes on a medium rack until center is firm. Cool 1 hour on wire rack.
In a big heavy pot, mix brown sugar, cream, corn syrup, butter, and vinegar for topping. Boil on medium. Cook, stirring occasionally, until a candy thermometer reaches 240° (firm-ball stage). Remove from heat; add pecans and vanilla. Pour over pie now. Put in fridge for 4 hours or overnight.
Nutritional Info 1 piece: 684 calories, 35g fat (11g saturated fat), 91mg cholesterol, 372mg sodium, 89g carbohydrate (74g sugars, 5g fiber), 10g protein.