Pumpkin Pie With Gingersnap Crust for 8

Instructions:

1. Process gingersnaps in a food processor until they resemble fine sand.
2. Mix crumbs with melted butter and cinnamon until the texture resembles wet sand.
3. Pour mixture into the pie plate. Use the bottom of a flat measuring cup to press the crumbs firmly into the bottom and 1-inch up the sides.
4. Bake at 350°F (175°C) for 8–10 minutes until the crust smells nutty and fragrant. Remove and let cool slightly.
5. In a large bowl, whisk the pumpkin puree, maple syrup, and salt until smooth.
6. Add eggs one at a time, whisking gently to avoid creating air bubbles.
7. Gradually pour in the evaporated milk and spices. Whisk until the filling is a uniform, mahogany-orange color and no streaks of egg remain.
8. Fill the pre-baked crust with the pumpkin mixture, smoothing the top with a spatula.
9. Bake at 350°F (175°C) for approximately 45-50 minutes until the edges are set but the center still has a slight jiggle.
10. Allow the pie to cool completely at room temperature, then refrigerate for 4 hours to ensure clean slices.