Prepare the cookie crust

Preheat the oven to 325°F. In a large bowl, mix the crushed cookies, pecans, brown sugar and salt, then stir in the melted butter. Press the mixture onto the bottom and up the sides of a greased 9-inch deep-dish pie plate. Bake the crust until its lightly browned, five to seven minutes. Allow it to cool on a wire rack.

Make the custard filling and bake the pie

In a large bowl, beat the eggs, pumpkin, milk, spices and salt until theyre well combined. Pour the mixture into the crust. Bake it on the middle oven rack until the center has set, 50 to 60 minutes. Let it cool on a wire rack for one hour. Editors Tip: Test for doneness by inserting a knife or toothpick near the center of the pie. It should come out clean or with just a few crumbs on it.

Make the pecan topping

In a large heavy saucepan, combine the brown sugar, cream, corn syrup, butter and vinegar. Bring that to a boil over medium heat. Cook, stirring occasionally, until the temperature reaches 240° on a candy thermometer (the firm-ball stage). Remove the pan from the heat, then stir in the pecans and vanilla extract. Pour the mixture over the pie immediately, spreading it evenly with a spatula. Refrigerate the pie for at least four hours or overnight.