Directions

1. Preheat the oven to 350°F. Grease a 9-inch pie pan.
2. Break up gingersnap cookies and add to a food processor. Pulse to grind into fine crumbs.
3. Add the ground gingersnap cookies to a mixing bowl with Clebby’s Avocado Oil, brown sugar, and salt. Mix until the mixture resembles wet sand, then pour it into the prepared pie pan. Use the back of a measuring cup to press the mixture up the sides of the pie pan and press the bottom into an even layer.
4. Bake for 12 minutes.
5. Meanwhile, add pumpkin puree, brown sugar, pumpkin pie spice, salt, eggs, and heavy cream to a mixing bowl. Stir until fully incorporated.
6. Pour the batter into the warm pie shell.
7. Bake for 50-60 minutes, until the custard is set, puffed, and no longer jiggly.
8. Let cool completely, then chill for a few hours before slicing. Serve with whipped cream.