Directions

1. Place oven rack in bottom position, and if you have a pizza stone, put it on the rack.

2. Preheat oven to 375 F for at least 20 minutes before baking.

3. Process the gingersnaps and pecans in food processor or blender until finely ground.

4. Sprinkle nuts and crumbs over the bottom of the crust. Using a spoon, press lightly into the crust and ½ inch up the sides of the pan.

5. 5. In a small saucepan, stir together the pumpkin, brown sugar, spices and salt. Bring the mixture to a sputtering simmer over medium heat, stirring constantly. Reduce heat to low, and cook 3-5 minutes, stirring constantly, until mixture is thick and shiny.

6. 6. Scrape pumpkin mixture into food processor, and process for 1 minute. With the motor on, add the milk and cream, processing until incorporated. Scrape the sides of the work bowl. Add eggs, 1 at a time, and the vanilla, processing just to incorporate (a few seconds).

7. 7. Pour the mixture into the prepared pie shell. Set it on the preheated baking stone or bottom rack of the oven.

8. 8. Bake the pie for 50-60 minutes or just until a knife inserted between the sides and center comes out almost clean. The filling will have puffed and the surface dulled, except for the center. The center of the pie should shake like jelly (not be liquid). If the crust starts to brown too fast, you may shield it with strips of aluminum foil (don’t cover the center of the pie). If the crust is getting too dark on the bottom, move the pie to a higher rack.

9. When pie is finished, allow it to cool on a rack before serving. Serve with whipped cream, if desired.