Preheat the oven to 350°F (175°C) and crush the gingersnap cookies until finely ground. Mix with melted butter and 2 tablespoons of sugar.

Press the cookie mixture evenly into a pie dish and bake for about 10 minutes until golden brown.

Whisk together pumpkin puree, heavy cream, eggs, ½ cup of sugar, and pumpkin pie spice until smooth.

Pour the filling into the cooled crust and bake for 45-50 minutes until slightly jiggly in the center.

Allow the pie to cool before slicing and serve with whipped cream or vanilla ice cream if desired.