Preheat oven to 425 F.
Mix all the ingredients together and pour into the pie shell.
Bake for 15 minutes, then reduce temperature to 350 F and continue baking for 40 minutes.
While baking, pulverize your gingersnaps and pecans together in a blender.
When the pie is just set (near the end of the 40 minutes at 350 F), add the topping.
Continue baking until golden brown, about 5-10 more minutes.
Let cool before cutting.