Pumpkin Pie In A Ginger Pecan Crumb Crust

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Diamond Nuts


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1 cup pecan pieces

14 ounces crispy ginger snap cookies (approximately 50, 2-inch cookies)

1 teaspoon ground ginger

6 tablespoons granulated sugar

9 tablespoons melted butter


¾ cup brown sugar

1 ½ teaspoons ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

⅛ teaspoon ground cloves

⅛ teaspoon ground allspice

dash of freshly grated nutmeg

2 eggs, lightly beaten

2 cups pureed pumpkin (or 1, 15-ounce can)

1 ½ cups evaporated milk (1, 12-fluid-ounce can)

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