INGREDIENTS
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1/2 (15-oz.) package refrigerated piecrusts
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2 cups crushed gingersnaps (about 40 gingersnaps)
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1 cup pecans, finely chopped
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1/2 cup powdered sugar
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1/4 cup butter, melted
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1 (15-oz.) can pumpkin
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1 (14-oz.) can sweetened condensed milk
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2 large eggs, beaten
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1/2 cup sour cream
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1 teaspoon ground cinnamon
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1/2 teaspoon vanilla extract
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1/4 teaspoon ground ginger
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7 thin ginger cookies halved
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Pecan Streusel
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Ginger-Spice Topping, ground cinnamon