Cool Whip
1 c. gingersnap crumbs
1/2 c. finely chopped pecans
3 tbsp. melted butter
8 oz. cream cheese
1/4 c. sugar
1 egg
Dash of salt
16 oz. pumpkin
1/3 c. evaporated milk
1/2 c. sugar
2 eggs
1 tsp. cinnamon
1/4 tsp. ginger

Combine crumbs, nuts and butter. Press into bottom of 9-inch pie pan. Combine softened cream cheese, 1/4 cup sugar and vanilla, mixing with electric mixer. Blend in egg. Pour over crust.

Combine remaining ingredients; mix well. Pour over cream cheese mixture. Bake at 325 degrees for 1 hour 30 minutes or until set. Chill. Cover with Cool Whip before serving.