Heat the oven: Preheat to 350°F (175°C). Lightly grease a 9-inch pie dish.

Make the cinnamon-sugar: In a small bowl, mix 1/4 cup granulated sugar with 1 1/2 teaspoons ground cinnamon. Set aside for coating the crust.

Prepare the snickerdoodle dough: In a medium bowl, whisk 1 1/2 cups flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.

Cream the butter and sugars: In a separate bowl, beat 1/2 cup softened unsalted butter with 1/3 cup granulated sugar and 1/3 cup light brown sugar until fluffy, about 2 minutes. Beat in 1 egg until smooth.

Combine: Add dry ingredients to wet and mix just until a soft dough forms. If sticky, chill 10 minutes.

Form the crust: Roll walnut-size pieces of dough in the cinnamon-sugar. Press them evenly into the bottom and up the sides of the pie dish, smoothing seams with your fingers. Sprinkle any remaining cinnamon-sugar over the crust and gently press it in.

Blind bake: Prick the bottom with a fork. Bake 8–10 minutes until slightly puffed and just set. Let cool 10 minutes while you make the filling.

Mix the pumpkin filling: In a large bowl, whisk 1 3/4 cups pumpkin puree, 1 cup evaporated milk, 2 large eggs, 1/3 cup granulated sugar, 1/3 cup light brown sugar, 1 teaspoon vanilla, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt until smooth.

Fill and bake: Pour the filling into the warm crust. Bake 40–50 minutes, until the edges are set and the center still has a slight wobble. If the crust browns too quickly, tent the edges with foil.

Cool completely: Set the pie on a rack and cool 2–3 hours. The custard will finish setting as it cools.

Chill (recommended): For the cleanest slices and best flavor, refrigerate at least 4 hours or overnight.

Serve: Top with softly whipped cream and a pinch of cinnamon-sugar or a light caramel drizzle.