Gingersnap Cookie Pumpkin Pie

*2 cups gingersnap crumbs (divided) *3 tablespoons butter- melted, divided *2 tablespoons granulated sugar *Cooking spray *1 15 oz. canned pumpkin puree *3/4 cup packed brown sugar *1 tablespoon all-purpose flour *1 teaspoon ground cinnamon *1 teaspoon vanilla extract *1/4 teaspoon salt *1/4 teaspoon ground nutmeg *2 large eggs *1 (12-ounce) can evaporated milk

Preheat oven to 325°. Blend gingersnap cookies in a food processor until finely ground. Combine 1 3/4 cup ginger snap crumbs with 2 1/2 tbsp. butter in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 5 minutes; cool on a wire rack. Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack. Combine remaining 1/4 cup ginger snap crumbs, 1/2 tbsp. butter and sugar. Set aside. After the pie has baked for 30 minutes, sprinkle on the crumble evenly and bake for the additional 30 minutes. Enjoy! Makes 10 delicious servings!