Pumpkin pie with gingersnap cookie crust |

Ingredients

• 1 ½ cups ground gingersnap cookies (25 to 30 cookies)
• 2 tablespoons sugar
• 1 ½ teaspoons ground ginger
• ¼ teaspoon salt
• 4 tablespoons ( ½ stick) unsalted butter, melted
• 3 large eggs, beaten to blend
• 15 ounces cooked sugar pumpkin or organic canned pumpkin
• 1 cup half and half
• ¾ cup sugar
• 1 tablespoon tapioca starch or cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves