Preheat oven to 350°F.

Pulse graham crackers in a food processor or place in a ziploc bag and crush with a rolling pin until they form a fine, even crumb.

Add granulated sugar to the graham cracker crumbs and combine evenly.

Melt butter in a heat-proof bowl in the microwave. Pour melted butter into the graham cracker mixture and pulse (or stir) until evenly combined.

Press graham cracker mixture evenly across the bottom and up the sides of a 9” pie plate.

Use your fingers or the flat bottom of a measuring cup to pack the crust tightly and evenly into the pie plate.

Bake in a 350°F oven for 8 minutes or until the crust is lightly browned. Remove crust from oven and immediately brush with beaten egg. Use a pastry brush to coat entire crust in an even layer (you will not use all of the beaten egg.)

Allow crust to cool.

Adjust oven temperature to 425°F.

In a large mixing bowl, beat two eggs until well combined.

Add pumpkin puree and vanilla extract and continue beating until combined.

In a small bowl, whisk together sugar, salt, cinnamon, cloves, and ginger.

Add the sugar and spice mixture to the egg mixture and stir until combined.

Slowly add the evaporated milk, mixing as you add it, until all ingredients are fully incorporated.

Carefully pour pumpkin pie filling into the par-baked crust.

Bake pie for 15 minutes. Reduce the oven temperature to 350°F and continue baking another 30-45 minutes or until a knife inserted in the center of the pie comes out clean. Use strips of aluminum foil or pie crust guards to protect the edges of the graham cracker crust from overbrowning.

Cool for at least 2 hours on a wire rack.

Pie can be sliced and served when completely cool and set.