Instructions

Preheat the oven to 350ºF.
To make the crust, in the bowl of a food processor, add the ginger snap cookies. Blend the cookies until they are broken down into fine crumbs. While blending, slowly add the melted butter until it is evenly incorporated, scraping down the sides of the food processor as needed. Grease a tart pan or pie plate liberally. Firmly press the cookie crumb mixture into the pan to form the crust. Bake the crust until it has set, about 5 minutes.
While the crust is baking, to make the filling, in a large bowl, combine the pumpkin purée, apple butter, evaporated milk, eggs, brown sugar, vanilla extract, pumpkin pie spice, and salt. Whisk until the mixture is smooth. Pour the filling into the prepared pie crust. Bake the pie until the filling is almost completely set, about 35 to 40 minutes.
While the pie is baking, to make the pecan topping, in a medium bowl, combine the flour, pecans, brown sugar, and melted butter. Mix well. Once the pie is nearly completely set, spread the pecan topping over the top of the pie. Return the pie to the oven until the pecan topping is golden and the pie filling is completely set, about 10 minutes.
Allow the pie to cool completely before serving.