Directions

Preheat the oven to 350º. In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb. Add the ginger and cinnamon and pulse once or twice to combine. Pour in the melted butter and pulse until combined.

Spoon the crumbs into a un-greased 9-inch pie pan, or two 7 1/2-inch tart pans (with removable bottoms) and use your fingers to gently divide the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a measuring cup or glass to firmly pack the crust into the pan.

Bake for 5 to 8 minutes, then remove from the oven and let cool for at least 10 minutes.

Pumpkin Custard Filling

Meanwhile, make the pumpkin filling: Heat the pumpkin, sugars, ginger, cinnamon, cloves and spices in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy.

Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in the eggs and egg yolk, one at a time, whisking until completely combined after each addition. Stir in the vanilla. Pour the filling into the pie shell.

Bake for 30 minutes, until the edges of the filling are just starting to set. Turn the oven down to 325º, and bake for another 25 to 35 minutes, until the filling is mostly set (the center will still be slightly jiggly). Cover just the crust with aluminum foil or a pie crust shield, as needed, if the crust starts to brown too quickly. The filling may bubble and puff up slightly as it cooks – that’s okay, it will settle as it cools.

Remove from the oven and let cool for 2 to 3 hours until completely set. The pie filling will continue cooking through residual heat. Garnish with fresh whipped cream and serve chilled or at room temperature.

Best eaten the day of, but can be made in advance and will keep for 2 to 3 days in the refrigerator.