Better Pumpkin Pie

1-1/2 cups crushed ginger snaps
1-1/2 Tbsp canola oil
2 eggs
1 scant cup loosely packed brown sugar
1 tsp finely grated orange or lemon peel
1 tsp each ground ginger, cinnamon, ground cardamom and salt
1/8 tsp each ground allspice and mace
1 12oz. can evaporated milk
1 14oz. can pumpkin puree (not pumpkin pie filling)

Place crumbs in a deep-dish 9- or 10-inch pie plate. Drizzle with oil. Using a fork, stir to moisten. Using your hands, press crumbs against the bottom and up the sides of the pan - the crust should look crumbly. Refrigerate while making the filling, allowing the crust to set a little.

Lightly beet eggs. Whisk in brown sugar, grated peel, spices and salt. Whisk in milk and pumpkin puree. Pour over crust. Place pie on a baking sheet. Bake in center of a preheated 300*F oven until center is almost set when pan is jiggled, 60 to 75 minutes. Let cool, then refrigerate until ready to serve.

If you want to make this ahead of time, make the pie filling and the crust the day before, but wrap and refrigerate them separately. Fill the crust and bake the pie on serving day.