This is especially good around the holidays!
Preheat oven to 325 degrees
Place 1/2 C pecans , 1/2 C sugar, and 1 C gingersnaps, broken up (about 20 to 30 gingersnaps) in a food processor and zap until fine. Remove to a bowl and pour in 5 T unsalted melted butter. Stir untill all are combined and press mixture into bottom and sies of a 9 or 10 inch pie dish. Bake in oven for 10 minutes and remove to cool. Leave the oven on.
In a large bowl, beat 1 lb. cream cheese, softened and 2/3 C packed brown sugar intil soft and well blended. Stir in 1/2 C sour cream and 1 C canned pumpkin. Gradually beat in 3 eggs, one at a time, 1 1/2 tsp. ground cinnamon and a pinch of ground clove and ground ginger.
Place the pie dish on a baking sheet and pour the filling into the pie dish. Bake in the middle of the oven for approximately 45 to 50 minutes or until filling is barely set. Remove from oven and let cool on rack. Decorate top with pecan halves.
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