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["First, melt your butter in a small pan over medium heat. Now, this is the extra special secret trick that's going to take this crust from ""good"" to ""I have to change my pants now, excuse me."" Let the butter melt, and then keep cooking it until it starts to turn brown. If it smells kind of nutty, it's ready, and it'll make your crust taste nutty and awesome too.", "Crumble the gingersnap cookies into a food processor, which is WAY more painful than it sounds. Seriously, it's like grinding tiny bits of kitchen tile into your hands. Once they're all in there, pulse them in the processor a few times until they're nice and broken up, add the butter, and then pulse a few more times until it's all combined.", "Next, press it into a 9-inch pie pan using something flat and make sure it goes up the sides. You're gonna have some spill-over; that's okay. This is basically the crumbliest thing of all time. It's a good thing.", "Throw the crust in your refrigerator for 20 minutes, and preheat your oven to 325u00b0 F. Once the crust is done chilling, bake it for 15 minutes, then set it on a cooling rack. Turn your oven up to 350 after you're done with the crust.", "Now for the actual pie part, which you can do while the crust is chilling/baking. If you read ahead, congratulations! You can now use this tip. If you didn't, you just spent a bunch of time staring at crust. How's that feel?", "The pie part's simple: Dump everything that isn't pumpkin or cream (that's brown sugar, eggs, salt, cinnamon, ginger, nutmeg, and cloves) into a bowl. Whisk it. Then add the pumpkin and the cream. Whisk it. You now have pumpkin pie filling.", "Combine the brown sugar, salt, and cinnamon for the topping in another small bowl.", "Then pour the filling into the crust, cover the crust with tin foil, and pop it in the oven for 30 minutes.", "After half an hour, take the pie out (it will still be quite liquid-y), cover it with your topping ingredients, and bake it for another 25 minutes at 325u00b0 F.", "While that's going on, make your whipped cream. This one's easy too: put all the whipped cream ingredients in a stand mixer, whisk at medium high until peaks form.", "Take your pie out, put it on a cooling rack until it's at room temperature, and stick it in the refrigerator overnight. Then put it on a plate with some whipped cream and shove it in your face."]
