To make the crust: Place gingersnap cookies and pecans in food processor and pulse until they become fine crumbs. Add melted butter, dark brown sugar, and sea salt to food processor with crumbs. Pulse again until the cookie crumbs resemble wet sand. Add in flour and pulse a couple of times more until well combined.
Place pie in refrigerator for at least 4 hours*.
Garish with extra pecans or gingersnap cookies if desired. Serves 8.
*You can also freeze for 2 hours or longer if you desire a frozen pumpkin cream pie (super good!)