Preheat the oven to 350˚F. Place the graham crackers and sugar in the bowl of a food processor and process until fine crumbs form. Add butter and pulse until the mixture resembles wet sand. Transfer the crumbs to a 10-inch pie plate and press into an even layer on the bottom and sides of the pan. Bake for 5 minutes, or until lightly golden brown. Let cool on a wire rack before proceeding with the filling.

While the crust cools, preheat the oven to 425˚F.

Once the crust has cooled, add eggs, egg yolk and brown sugar to a large bowl. Whisk by hand until the mixture is well combined, about 2 minutes. Add cinnamon, ginger, nutmeg, cloves and salt, and whisk until incorporated.

Add pumpkin puree and evaporated milk and whisk until smooth.

Pour the pumpkin mixture into the prepared crust and bake at 425˚F for 15 minutes. Reduce the heat to 350˚ and continue to bake for 35-40 minutes, or until the pie is mostly set, with a small amount of jiggle in the very center. Remove from the oven and let cool for 1 to 2 hours to set before serving. If you make the pie ahead, refrigerate it for up to 2 days before serving.