Crust:

2 cups ginger snap cookies (crushed fine)
¼ cups sugar
½ cups. of melted butter
Combine above ingredients and press into 9 in. pie plate. Heat oven to 350 degrees.

Pumpkin Pie Filling:

1 – 15 oz. can pure pumpkin (not the mix)
1 - 12 oz. can of evaporated milk
¾ cups sugar
3 eggs
2 t pumpkin pie spice
Blend ingredients together until smooth. Pour into pie crust.
Topping
¼ cup. of butter
½ cup pecans
¼ cup brown sugar

Directions:

Melt butter in pan, add pecans. Heat till warm and then add brown sugar. Cook over low heat for 5 minutes or until the sugar starts to caramelize and stick to the spoon. Bake for 50 minutes or until the center is set.