8 Servings

Further instructions can be found here

Ingredients

1 cup crushed gingersnap cookies (about 20 cookies)

3/4 cup finely chopped pecans

1/3 cup packed light brown sugar

1/8 teaspoon salt

3 tablespoons unsalted butter, melted

FILLING:2 large eggs, lightly beaten

1 can (15 ounces) pumpkin

1 can (14 ounces) sweetened condensed milk

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

TOPPING:

1 cup packed light brown sugar

1/4 cup heavy whipping cream

2 tablespoons light corn syrup

2 tablespoons unsalted butter

1 tablespoon white vinegar

1 cup coarsely chopped pecans

1 tablespoon vanilla extract

Shopping List

• Gingersnap Cookies
• Pecans
• Light Brown Sugar
• Salt
• Butter
• Eggs
• 1 – 15 oz Pumpkin
• 1 – 14 oz Sweetened Condensed Milk
• Cinnamon
• Ground Ginger
• Ground Nutmeg
• Salt
• Heavy Whipping Cream
• Light Corn Syrup
• White Vinegar
• Pecans
• Vanilla Extract