Gingersnap Crust

1. Preheat the oven to 350°F. Lightly butter a 9-inch pie pan or spring form pan and set aside.
2. Crush the gingersnaps either by pulsing them in a food processor or placing them in a plastic freezer bag and rolling over them with a rolling pin.
3. Combine the crushed gingersnaps and melted butter in a medium-sized bowl. Stir until fully mixed.
4. Press the mixture into the pan, covering the bottom fully and pressing the crumbs halfway up the sides.
5. Bake the crust for 10 minutes, then remove from oven and cool completely before filling.

Filling

1. Combine all the filling ingredients in a medium-sized bowl and whisk to blend well.

Topping

1. Combine all the topping ingredients in a small bowl. Using a large spoon, stir until the pumpkin seeds are evenly coated with the butter, sugar and spices.

Assembly

1. Pour the filling into the prepared gingersnap crust and bake for 40 minutes.
2. Remove the pie from the oven. Sprinkle the pumpkin seed topping evenly over the pie. Return the pie to the oven and continue to bake for another 20 minutes or until the pumpkin seeds have browned slightly and the filling has set.
3. Cool at least 1 hour before serving.

Variations

1. Replace the pumpkin seeds with an equal amount of chopped pecans for a pecan praline topping.