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["Preheat oven to 325F degrees.", "To make gingersnap crust:
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Place gingersnap cookies into a food processor or high speed blender and pulse a few times until cookies resemble fine crumbs. Pour cookie crumbs into a medium size mixing bowl.", "Melt butter in microwave on High for about 45 seconds or until butter is melted. This might take a little longer depending on how your microwave cooks. Pour butter into crumbs and mix together, combining all crumbs with butter.", "Press buttered crumbs into a 9"" circumference x 2"" deep pie pan, including bottom and sides.", "Place into oven and bake for 8-10 minutes.
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Remove from oven and let cool to room temperature.", "To make pie filling:
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Preheat oven to 350F degrees.", "Cut tea bags open and pour ingredients into a spice grinder and grind until fine powder.", "If using a food processor or high speed blender, add tea bag ingredients, 1/4 cup of the pumpkin puree and 1/2 can of evaporated milk. Pulse 4 to 5 times until tea bag ingredients are finer. Add remaining can of evaporated milk, sea salt, cinnamon, ginger, cloves, cardamom and pulse 3 to 4 more times until blended.", "In a large mixing bowl, beat eggs. Add in sugar and remaining pumpkin, blending well. Combine evaporated milk mixture.", "Pour into cooled pie shell. Place into oven and bake for 45-55 minutes or until knife inserted into middle of pie comes out clean.", "Remove from oven and let cool on a wire rack for at least 2 hours.
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Serve after pie has cooled or refrigerate. If refrigerating, make sure pie is cool before covering for storage.
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Best served with Whipped Cream on top."]
