To make the gingersnap crust:

• In a medium-sized mixing bowl, add the gingersnap cookie crumbs, brown sugar, and melted butter. Stir to combine, until the crumbs are evenly coated.
• Press the mixture firmly into the bottom and up the sides of a greased 9-inch pie pan.
• Place the cookie pie crust in the refrigerator for at least 1 hour until firm and until you’re ready to add the filling.
• To make the pumpkin pie filling:
• In a large pot set over medium heat, combine the gelatin and water. Stir until the gelatin is dissolved, about 1 minute.
• Add the spices, condensed milk, and pumpkin puree and continue cooking and stirring continuously for about 5 more minutes.
• Remove from the heat and pour the pumpkin filling into the prepared gingersnap crust.
• Cover with plastic wrap and refrigerate for a minimum of 4 hours (but ideally overnight). Allow the pie to chill and the filling to set. It is okay if the center jiggles slightly.