See recipe notes below for gingersnap crust tips and troubleshooting.

Preheat the oven to 350℉. 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 9-inch pie pan, or two 7-½-inch tart pans and use your fingers to gently divide the mixture into an even layer. Pack the crust using a measuring cup.

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

Heat the pumpkin, sugars, ginger, cinnamon, cloves, and salt in a large pot over medium heat until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy.

Remove from 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 combined after each addition.

Stir in the vanilla. Pour the filling into the pie shell(s).

Bake for 30 minutes at 350℉, until the edges of the filling are just starting to set.

Turn the oven down to 325℉, and bake for another 25-35 minutes until the filling is mostly set. Cover the crust if it starts to brown too quickly.

Remove from the oven and let cool for 2-3 hours until completely set. Garnish with fresh whipped cream and serve chilled or at room temperature.