Pumpkin Pie Spectacular ~ by Caroline

This has become our family's new favorite way to make pumpkin pie! :-) It's amazing, and the cookie layer on the crust with the crumb topping on top really adds a lot!  I've never been a huge fan of pumpkin pie, but I LOVE this! :-) 

 

1 pre-made pie crust
2 cups crushed ginger-snaps or cinnamon snaps (Here are recipes for those.  I've used both for this pie, and they are both turn out amazing: Cinnamon snaps: http://foursistersff.blogspot.com/2014/03/cinnamon-snap-cookies-by-caroline.html Ginger Cookies: http://foursistersff.blogspot.com/2015/11/soft-gingrbread-cookies-by-caroline.html
1 cup pecans, finely chopped
1/2 cup powdered sugar
1/4 cup butter, melted
1 (15 oz) can Pumpkin
1 (14 oz.) can sweetened condensed milk
2 large eggs, beaten
1/2 cup sour cream
1 tsp. ground cinnamon
1/2 tsp vanilla
1/2 tsp pumpkin pie spice
7 Ginger/Cinnamon Snap Cookies, halved

Preheat oven to 350. 

1. Stir together crushed cookies, powdered sugar and butter.  Press mixture on bottom of pie crust, and up the sides.
2. Bake at 350 for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
3. Stir together pumpkin, and next 6 ingredients until well blended. pour into prepared crust. Place pie on aluminum foil lined baking sheet.
4. Bake at 350 for 45 minutes. Sprinkle Pecan Streusel around edges and continue baking for 25-30 minutes or until center is set. (If needed, shield edges of pie crust with foil during the last 25-30 minutes) Remove from oven, and let cool slightly for 5-10 minutes.  Insert cookies around edge of pie crust.  Let cool completely on a wire rack (about 1 hour)

Makes 1 pie ~ 8 servings

Pecan Streusel Topping
1/2 cup all-purpose flour
1/2 cup packed brown sugar
4 Tablespoons butter, melted
1 cup coarsely chopped pecans
Dash of salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

1. Stir together all ingredients, until well mixed and very crumbly.  Mixture will not be dry at all.