Gingersnap Pumpkin Pie

Preheat the oven to 325 degrees F (165 degrees C).

Make crust: Mix gingersnap crumbs, melted butter, and sugar together in a bowl until well combined. Transfer to a 9-inch pie pan; press into the bottom and up the sides.

Bake in the preheated oven for 5 minutes. Remove from the oven and set aside to cool while you make the filling; keep the oven on.

Make filling: Combine pumpkin puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla, cinnamon, nutmeg, and salt in a mixing bowl. Blend with wire whisk until combined.

Pour filling into the cooled crust. Bake until the center jiggles slightly but the sides of the filling are set, about 1 hour. Let cool at least 2 hours before slicing.