Gingersnap Pumpkin Pie: My Autumn Baking Secret! - EPPYC

Ingredients

• 1 1/2 cups (150g) gingersnap cookies, finely crushed
• 5 tablespoons (70g) unsalted butter, melted
• 2 tablespoons (30ml) granulated sugar
• 1/4 teaspoon ground ginger
• 1 (15 ounce / 425g) can pumpkin puree (not pumpkin pie filling)
• 1 (12 fluid ounce / 355ml) can evaporated milk
• 3 large eggs
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract