Preheat oven to 375°F degrees.

Break up the gingersnaps and put the pieces in a food processor together with the walnuts and process until the ginger snaps and walnuts are finely chopped.

Add the butter and process in short bursts until the mixture comes together.

Press the crust mixture into a 9 inch pie tin.

Bake for 5 minutes in a 375°F degree oven.

Let cool before filling.

Increase oven temperature to 400°F degrees.

Mix all the dry ingredients together.

Beat in the molasses and pumpkin.

Add the eggs one at a time, beating well after each egg.

Stir in the milk until the mixture is well blended.

Pour into the pie crust.

Use a pie crust shield or cover the edges of the crust with foil because they burn easily.

Bake in the center of a 400°F degree oven for 40 minutes.

When done, a knife inserted in the center should come out clean.

Change the oven from bake to broil (high).

Combine the pecans and the corn syrup and spread evenly over the cooled pie.

Leave the crust covered to prevent it over cooking.

Broil about 4 inches from the broiler for a few minutes (2-5) until its bubbly. Be careful! It will burn easily.

Let the pie cool, slice and serve.

If you wish, add a dollop of whipped cream or a small scoop of ice cream.