Alaina and Anisha present a lesson in making Pumpkin Pie Spectacular. Enjoy!

Pie Ingredients:

½ 15oz package refrigerated piecrusts

2 cups crushed gingersnaps

1 cup pecans finely chopped

½ cup powdered sugar

¼ cup butter melted

1 15 oz. can pumpkin

1 14 oz can sweetened condensed milk

2 large eggs beaten

½ cup sour cream

1 tsp. ground cinnamon

½ tsp. vanilla extract

¼ tsp. ground ginger pecan streusel.

7 thin ginger cookies, halved ginger-spice topping, ground cinnamon

Pecan Streusel

¼ cup all purpose flour

¼ firmly packed dark brown sugar

2 tbsp. melted butter

¾ cup pecans coarsely chopped.

Ginger- Spice Topping

1 8 oz container of whipped topping thawed.

¼ tsp. ground cinnamon

¼ tsp. ground ginger

Instructions:

Preheat oven to350 degrees. Fit piecrust into a 9 inch dish pie plate according to package directions; fold edges under and crimp.

Stir together crushed gingersnaps and next three ingredients. Press mixture on bottom and ½ inch up sides of piecrusts.

Bake at 350 for 10 minutes. Let cool completely (about 30 minutes)

Stir together pumpkin and next 6 ingredients until well blended. Pour  into prepared pie crust.

Bake at 350 for 30 minutes. Sprinkle pecan streusel around the edge of the crust. Bake 40-45 minutes or until set, shielding edges with aluminum foil during last 25-30 minutes of baking if necessary. Insert ginger cookies. Let cool completely and dollop with ginger spice topping.

Pecan Streusel

Stir together flour, brown sugar, melted butter, and pecans.

Ginger Spice Topping

Stir together whipped topping, ground cinnamon,  and ground ginger.

Recipe from Southern living