Pumpkin Pie with Graham Cracker Crust

Preheat oven to 350 degrees.
In a food processor or blender, blend graham crackers until it becomes all crumbs. Mix in sugar, cinnamon and salt. Pour in melted butter and mix til combined. You can also do this by hand smashing the graham crackers if needed.
Pour crust into 9" pie plate and press along the bottom and sides til firm. Bake the crust for 8 minutes and then allow to cool slightly.
In a large bowl, combine pumpkin puree, sugar, evaporated milk, eggs and vanilla. Whisk until smooth. Add the cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.
Pour the filling into the graham cracker pie crust. Bake at 350° for 60-70 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan, or you can stick a little knife in the center to check if it comes out clean. The pie will continue to set up as it cools.
Cool pie for at least 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day. Store pumpkin pie in the refrigerator for up to 3 days, wrapped tightly with plastic wrap.