for the crust 1 1/2 cups gingersnap crumbs 1/4 cup sugar 1/4 cup melted butter for the pie 3/4 cup sugar 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1/4 tsp allspice dash nutmeg dash cardamom 2 eggs 1 3/4 cup pureed pumpkin 1 can evaporated milk whipped topping 2 cups heavy cream 3 T sugar 1 tsp vanilla 1 tsp coconut extract Shredded coconut, for garnish DIRECTIONS: Preheat the oven to 350°F. If you do not yet have your gingersnaps into crumbs, process them in a food processor or put them in a baggie and roll over them with a rolling pin. In a medium-sized bowl, mix the crumbs, butter and sugar. Grease a pie plate (it doesn't have to be too deep — whatever your preference) and them start pressing the crumbs into the bottom and up the sides of the pie plate, making the crust. Place the crust in the oven for 8-10 minutes. Set aside to cool completely. Increase the oven temperature to 425°F. In a small bowl, mix the sugar, salt and spices for the pie. In a separate large bowl, beat the eggs. Add the sugar mixture and pumpkin puree to the eggs and stir until incorporated. Then, slowly add the milk while stirring. Place a metal bowl in the freezer to chill for the whipped topping while you wait. Making sure the crust has completely cooled, pour the pumpkin pie mixture over it. Place in the oven and cook for 15 minutes, then reduce the temperature to 350°F and cook for another 40-50 minutes until the middle is firm. Set aside to cool. Once the pie has cooled, combine the whipped topping ingredients in the metal bowl that you oh-so-smartly chilled earlier. Using a stand mixer with the whisk attachment, whip the ingredients, slowly increasing the speed until peaks form. Be very careful not to overmix, or your topping will become chunky. When you're ready to serve (not before, because it will taste icky), top the pie with the whipped cream and garnish with shredded coconut. Slice, serve and enjoy!