For Filling:

For candied pecans

For meringue

1. Preheat oven to 350F. Line a baking sheet with parchment. Have a 9-in. pie plate at the ready. 2. Stir gingersnap crumbs with butter in a medium bowl until moist. Press crumbs into the bottom and up the sides of pie plate. Bake in centre of oven, covered with foil, for 10 min. 3. Whisk egg yolks in a large bowl. Add pumpkin, coconut milk, brown sugar and spices. Whisk until mixture is smooth. Pour filling over warm crust. Smooth top. 4. Bake in centre of oven, covered with foil for 30 min. Remove foil and continue baking until filling is slightly jiggly in the centre, about 20 more min. Transfer to a rack to cool completely. 5. Toast pecans in a medium non-stick frying pan set over medium for 3 min. Sprinkle with 1 tbsp granulated sugar. Stir constantly until sugar is melted and pecans are shiny, 3 to 5 more min. Transfer to prepared baking sheet to cool. 6. Preheat broiler. Combine 3/4 cup granulated sugar with 1/4 cup water and cream of tartar in a medium saucepan and set over medium-high. Simmer until sugar is dissolved and mixture turns syrupy. Remove from heat. Beat egg whites on high in the bowl of a stand mixer, until soft peaks form when beaters are lifted, about 2 min. Slowly pour hot syrup in a stream down the side of the bowl, beating until stiff peaks form, about 2 more min. 7. Spread meringue on pumpkin pie to the edges, leaving a high mound in the centre. Using the back of a spoon, form swirls on meringue. 8. Broil meringue in centre of oven, rotating every 30 sec, until peaks turn golden brown, 2 to 3 min. Let cool. Garnish with pecans. Serve warm or cold.