Process gingersnaps and pecans until finely ground. Sprinkle them over the
bottom of the pie crust; pressing them into the dough to coat the entire bottom
and going about 1/2 inch up the sides. Pre-bake pie crust, about 6-8 minutes;
remove from oven and cool.
Meanwhile, in a small heavy saucepan, stir together the pumpkin, brown sugar,
maple syrup, ginger, cinnamon and salt. Over medium heat, bring mixture to a
sputtering simmer, stirring constantly. Reduce heat to low and cook, stirring
constantly, for 3 to 5 minutes or until thick and shiny. Transfer mixture to a
food processor fitted with the metal blade and process for 1 minute. With the
motor on, add the milk and whipping cream, processing until incorporated. Scrape
sides of the work bowl. Add eggs, one at a time, processing just to incorporate,
about 5 seconds after each addition; add vanilla along with the last egg.
Pour mixture into pie shell; set it directly on the lowest shelf of the oven.
Bake for 50 to 60 minutes or until a knife inserted in the middle comes out
clean. If crust appears to be darkening too much on the bottom, raise pie to the
next rack. After 30 minutes, protect edges with foil ring if needed. Remove from
oven and place pie on rack to cool.
Adapted from "The Pie and Pastry Bible" by Rose Levy
Beranbaum
