1 cup graham cracker crumbs
1 cup cornflake crumbs
1/3 cup packed brown sugar
pinch salt
1/2 teaspoon ground ginger
1 stick butter, melted
For the filling:
1/2 cup chopped pecans
4 tablespoons butter
3 large eggs, lightly beaten
1/2 cup packed brown sugar, plus 4 tablespoons
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (16 ounces) pumpkin puree
1 ¼ cups half and half
Crust: -Preheat oven to 400 degrees. -Place all the ingredients in a large bowl and stir until the mixture resembles wet sand. Pour the crumbs into a 9" pie plate that has been coated with baking spray. Press the crumbs evenly onto the bottom of the pie pan and up the sides. *Note - a flat bottom measuring cup works great for getting the crust flat and even. Bake the crust in the preheated oven for 10 minutes. Remove and cool. Filling: Reduce oven heat to 350 degrees. In a small sauce pan, melt the butter. Stir in the pecans and 3 tablespoons brown sugar. Stir to until the sugar dissolves. Remove from heat and pour the butter pecan mixture into the bottom of the parbaked pie shell. In a large bowl, whisk together the eggs, 1/2 cup brown sugar, flour, cinnamon, salt, ginger, cloves, pumpkin puree and the half and half. Pour the pumpkin mixture into the pie crust. Bake pie in a preheated oven for 50-60 minutes or until the center of the pie is set and when a toothpick inserted in the center comes out clean. Cool completely. Serve at room temperature or chill slightly. Note If freezing: Wrap in parchment paper and plastic wrap and freeze for up to 4 weeks.When serving after the pie has been frozen, remove from the freezer and allow to thaw for at least 4 hours before serving.