Preheat the oven to 350°F with a rack placed in the center of the oven.
In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and mix to combine. The texture should feel like wet sand that clumps together when pressed between the fingers. If it feels too dry, add a little more melted butter.
Transfer the graham cracker mixture into a 9-inch tart or pie pan and spread into an even layer. Use the flat bottom of a measuring cup to press down and up the sides of the pan, until firm and compact.
Bake crust at 7-8 minutes. Remove the crust from the oven and cool.
Whisk the pumpkin, cassava, condensed milk, egg whites, cinnamon, ginger, nutmeg, and salt in a bowl until completely blended. Pour the filling into the graham cracker crust. Transfer to the oven and bake for 40 minutes or until a knife inserted 1-inch from shell comes out clean.
Cool the pie on a wire rack at room temperature until cool. Transfer to the refrigerator and overnight.
Serve the pie with whipped cream and enjoy!
Adapted from Eagle Brand Pumpkin Pie recipe and my recipe for Cassava Cake.
PUMPKIN PIE TIPS:
Be sure to pack the graham cracker crust well into the pan. After blind baking, be sure to cool completely before adding the filling.
To check if the pie is baked, the insert a sharp paring knife 1-inch away from the crust. It should be firm so that when you remove the knife, it comes out clean. However, when you gently shake the pie, it should still jiggle slightly in the center.
Cool the pie completely - overnight - before slicing. Custard pies need time to set, especially since it will still be soft in the center when you remove it from the oven.