Step 1

Preheat oven to 350°F.

Step 2

Process gingersnap cookies until only fine crumbs remain. Mix in melted butter, sugar and cinnamon.

Step 3

Press cookie crust onto the bottom and 1 1/2 to 2-inches up the sides of a springform pan. Crust should be roughly 1/4-inch thick.

Step 4

Bake for 8-10 minutes.

Step 5

In a large bowl or stand mixer, beat together pumpkin puree with sugars, salt and spices. Slowly add evaporated milk, mixing on low, followed by vanilla. Add one egg at a time, mixing until fully incorporated and no streaks remain.

Step 6

Pour pumpkin mixture into prepared crust.

Step 7

Bake for 75 minutes or until the center slightly jiggles. Cool completely overnight.