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1.
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Preheat oven to 350 F.
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2.
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Combine gingersnaps, sugar, and salt into a bowl.
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Stir in melted butter.
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3.
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Press mixture into the bottom and up the sides of a 9 inch metal pie dish.
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4.
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Refrigerate until set, about 15 minutes.
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5.
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Bake until crust is golden brown, about 15 minutes.
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Let cool.
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6.
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Bring milk, vanilla, cinnamon, cloves, 1/4 cup sugar and 1/8 tsp salt to a simmer in a medium saucepan over medium heat.
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7.
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Whisk egg yolks with cornstarch and 1/4 c sugar in a medium bowl.
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8.
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Gradually whisk about 1/2 c of milk mixture into yolk mixture.
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Return entire mixture to saucepan.
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9.
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Cook over medium heat, whisking constantly, until bubbling in the center (about 2 minutes).
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10.
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Remove from heat.
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11.
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Immediately whisk in pumpkin.
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Add butter.
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12.
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Strain filling through a fine sieve into a clean bowl.
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Pour into gingersnap crust, smoothing top with an offset spatula.
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13.
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Refrigerate until set, at least 4 hours.
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14.
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When ready to serve, whisk heavy cream until medium peaks are formed.
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Top pie with whipped cream.
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Garnish with freshly grated nutmeg.
