• Preheat your oven to 350°F.

For Crust:

• In a food processor, combine gingersnap crumbs with light brown sugar and pulse until finely crushed.
• Incorporate the ground ginger and cinnamon by pulsing briefly, then add melted butter. Pulse until the mixture is well combined.
• Transfer the crumb mixture into a 9-inch pie pan, using your fingers to evenly press it across the bottom and the sides, then compact it using a measuring cup.
• Bake the crust for 5 to 8 minutes, then allow it to cool for at least 10 minutes.

For Filling:

• In a large pot over medium heat, mix together the pumpkin puree, granulated sugar, ground ginger, cinnamon, cloves, and salt. Cook while stirring until it begins to bubble, about 5 minutes.
• Remove the pot from heat and slowly whisk in the sweetened condensed milk, ensuring it blends thoroughly with the pumpkin mixture, then add the eggs and egg yolk one at a time, stirring well after each addition. Finish by incorporating the vanilla extract.
• Pour the pumpkin filling into the cooled pie crust and bake for 30 minutes at 350°F. After that, reduce the temperature to 325°F and continue baking for another 25 to 35 minutes until mostly set; the center should still be slightly jiggly.
• If necessary, cover the crust edges with foil to prevent over-browning during baking. Let the pie cool for 2 to 3 hours to allow it to fully set before serving.
• Serve with whipped cream and enjoy! It's best consumed the same day it’s made, but you can refrigerate leftovers for several days.