Pumpkin Pie With Gingersnap Crust | TASTE

Ingredients

• 6 oz gingersnaps, finely ground
• 1/2 c pecans, finely ground
• 3 tbsp light brown sugar, packed
• 3 tbsp unsalted butter, melted
• 15 oz canned pumpkin
• 3/4 c brown sugar, packed
• 1 c heavy cream
• 2 lg eggs
• 1 tsp vanilla
• 1 1/4 tsp cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp salt
• 1/3 c toasted pecans, chopped
• 1/3 c toffee bits (such as Skor)
• 0 whipped cream, to serve