To make gingersnap crust:
Place gingersnap cookies into a food processor or high speed blender and pulse a few times until cookies resemble fine crumbs. Pour cookie crumbs into a medium size mixing bowl.
Melt butter in microwave on High for about 45 seconds or until butter is melted. This might take a little longer depending on how your microwave cooks. Pour butter into crumbs and mix together, combining all crumbs with butter.
Press buttered crumbs into a 9″ circumference x 2″ deep pie pan, including bottom and sides.
Place into oven and bake for 8-10 minutes.
Remove from oven and let cool to room temperature.
To make pie filling:
Preheat oven to 350F degrees.
Cut tea bags open and pour ingredients into a spice grinder and grind until fine powder.
If using a food processor or high speed blender, add tea bag ingredients, 1/4 cup of the pumpkin puree and 1/2 can of evaporated milk. Pulse 4 to 5 times until tea bag ingredients are finer. Add remaining can of evaporated milk, sea salt, cinnamon, ginger, cloves, cardamom and pulse 3 to 4 more times until blended.
In a large mixing bowl, beat eggs. Add in sugar and remaining pumpkin, blending well. Combine evaporated milk mixture.
Pour into cooled pie shell. Place into oven and bake for 45-55 minutes or until knife inserted into middle of pie comes out clean.
Remove from oven and let cool on a wire rack for at least 2 hours.
Serve after pie has cooled or refrigerate. If refrigerating, make sure pie is cool before covering for storage.
Best served with Whipped Cream on top.