Preheat your oven to 350°F (175°C).

In a mixing bowl, combine 1 ½ cups crushed gingersnap cookies and ½ cup melted unsalted butter until evenly coated.

Press the cookie mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.

Bake the crust in the preheated oven for 10 minutes, then remove and let it cool slightly.

In a medium bowl, whisk together 1 can (15 oz) pumpkin puree, 1 cup heavy cream, ¾ cup granulated sugar, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and 3 large eggs until smooth.

Pour the pumpkin filling into the pre-baked crust, smoothing the top with a spatula.

Bake the pie at 350°F (175°C) for 50 minutes, or until the edges are set and the center is just slightly jiggly.

Allow the pie to cool at room temperature for at least 2 hours before slicing for best results.