Gingersnap Sweet Potato Praline Pie

Gingersnap Sweet Potato Praline Pie 1-1/2 cups crushed gingersnap cookies (about 30 cookies) 1/4 cup butter, melted FILLING: 1/4 cup butter, softened 1 cup plus 3 tablespoons packed brown sugar, divided 1-1/2 cups mashed sweet potatoes 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 3 large egg yolks 1 can (5 ounces) evaporated milk 1 teaspoon vanilla extract 1-1/4 cups pecan halves TOPPING: 1 cup heavy whipping cream 3 tablespoons maple syrup Preheat oven to 325°. In a small bowl, mix crushed cookies and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool on a wire rack. Increase oven setting to 375°. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Beat in sweet potatoes, spices and salt until blended. Beat in egg yolks, milk and vanilla. Pour into crust. Arrange pecans over filling; sprinkle with remaining brown sugar. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 20 minutes if needed to prevent over browning. Remove foil. Cool completely on a wire rack. Refrigerate at least 2 hours before serving. In a small bowl, beat cream until it begins to thicken. Add maple syrup; beat until stiff peaks form. Serve with pie.