1. Preheat oven to 350 degrees F. Line an 8- or 9-inch square pan with foil and butter the foil.
2. Prepare the topping. In a small saucepan, cook 3 Tbsp. butter, brown sugar, and pinch of salt over medium heat, stirring frequently, until butter melts and the mixture is smooth. Increase heat to medium-high to bring to a boil, and boil for 1 minute without stirring. Remove from heat, stir in nuts, and pour into prepared pan. Bake for 10 to 12 minutes, stirring after 6 minutes, until mixture bubbles. Cool the praline in the baking pan, then break into pieces.Cooled praline may be stored, refrigerated, in a resealable container for up to 1 week.
3. Decrease oven temperature to 325 degrees F. Butter a 9-inch pie pan.
4. Prepare the crust. Crush cookies in a food processor or blender or put in a plastic bag and crush with a rolling pin or the bottom of a skillet. There should be about 2 cups of crumbs. Place in a medium mixing bowl and add 1/4 tsp. cinnamon and 1/4 cup melted butter. Stir to moisten evenly. Transfer crumb mixture to the prepared pie pan and press it firmly and evenly over the inside of thepan and up the sides. Refrigerate while you prepare the filling.
5. Prepare the filling. In a large mixing bowl, use an electric mixer on low speed to beat cream cheese and sugar until smooth. Mix in flour. Mix in eggs until blended. Add vanilla, 1/4 tsp. cinnamon, ginger, and salt, mixing until blended. Mix in pumpkin and blend until smooth. Pour batter into crust.
6. Bake the pie at 325 degrees F until the center holds firm if you give the pie a gentle jiggle, about 35 to 40 minutes. Let the pie cool to room temperature, about 90 minutes. Then refrigerate until chilled, about 1 hour.
7. When ready to serve, sprinkle the reserved pecan praline over the top. Cut into slices and serve.
Source: September, October 2010