• Preheat oven to 350 degrees
• Place pie crust into a pie plate and crimp the edges

Gingersnap layer

• Run Gingersnaps in a food processor until you get a cup and place in a mixing bowl
• Run pecans in a food processor until you get a cup and add to the gingersnaps
• Add powdered sugar and mix it all together
• Mix in melted butter until it is incorporated
• Press the gingersnap mixture into the pie crust and going up the edges
• Bake for 10 minutes and allow to cool for about 15 minutes while mixing the next layer

Pumpkin Pie Layer

• Mix together the pure pumpkin , sweetened condensed milk and slightly beaten eggs
• Once mixed well add pumpkin spice and sour cream, mix well
• Pour into the prepared pie crust
• Bake in preheated oven for 30 minutes

Streusel Topping

• While the pie is cooking mix together the coarsely chopped pecans, flour , and brown sugar
• Coat the mixture with the melted butter
• Once the Pie has baked 30 minute remove it from the oven and top the pie with the streusel topping.
• Bake another 20 minutes.
• Allow to cool completely before slicing