From Bahama Breeze

A delicious and exotic pie, scented with the aromas and flavors of the Caribbean –- ginger, cinnamon, orange, nutmeg and rum. The gingersnap crust is an added treat.

For Crust

14 2-inch gingersnaps (about 4 ounces)

1 c. pecans (about 4 ounces)

¼ c. granulated sugar

½ stick (¼ cup) unsalted butter, melted and cooled

For Pie

1 15-ounce can pure pumpkin

1 c. (packed) dark brown sugar

3 large eggs, lightly beaten, at room temperature

1 ¼ c. heavy whipping cream

2 tbsp. dark rum

2 tbsp. finely chopped crystallized ginger

1 tsp. ground cinnamon

1 tsp. grated orange peel

¼ tsp. ground nutmeg

¼ tsp. salt

Preheat oven to 350° Fahrenheit.

To make crust, combine gingersnaps, pecans and sugar in a food processor, grind. Add butter, blending until combined well.