• Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
• Spray the entire springform pan, with the latch closed, liberally with baking spray. Set aside while preparing the cookie crumb crust.

To make the springform pan crust:

• Pulse the gingersnap cookies and graham crackers together in a food processor until uniform crumbs are formed. Add the melted butter, brown sugar, and salt to the processor and pulse until the mixture resembles wet sand.
• Add the prepared crumbs into the bottom of the prepared springform pan and press the crumbs to form an even layer on the bottom and slightly up the sides of the pan. Bake in the preheated oven for 10-12 minutes. Remove and cool the crust while preparing the filling.

To make the pumpkin pie filling:

• Whisk the room-temperature eggs, brown sugar, and vanilla in a large bowl.
• Add the evaporated milk and pumpkin purée into the egg and brown sugar mixture and whisk until well combined. Stir in the melted (and cooled) butter.
• Sieve together the flour, cinnamon, nutmeg, cloves, ground ginger, and salt into the pumpkin pie filling and whisk well until thoroughly combined.
• Place the waiting springform pan with the crust onto a baking sheet. Pour the pumpkin pie filling into the pan and bake in the preheated oven for 50-60 minutes or until the center of the pie is no longer jiggly and when a cake tester or toothpick inserted in the center comes out clean.
• Allow the pie to cool for 10-15 minutes on a cooling rack and then carefully run an offset spatula or butter knife around the circumference of the pan and the pie to gently release it should there be any sticking.
• Slowly unlatch the collar of the pan and lift it off the pie. Allow the pie to cool completely on the wire rack before decorating.

To make the pie crust feathers and head:

• While the pie is cooling cut 1 feather (approximately 6 inches in length) and one neck and head combo (approximately 6 inches in length) from a piece of cardboard or cardstock using a paring knife.
• Unroll the pie crust onto a lightly floured surface. Cut out as many feathers as you desire (and can fit onto the pie crust round) using the cardboard template as your guide. Do the same with the neck and head piece, noting that you'll only need one of these pieces. Also cut out a small triangle (for the beak) along with a long thin piece for the waddle. Use a light touch of water to adhere the beak and waddle onto the turkey head and neck area.
• In a glass measuring cup whisk together 1 large egg and 1 tablespoon of water. Divide this mixture between paper cups and how many different colors you choose to use. I used brown, red, green, orange, yellow, and blue for reference.
• Add a drop of each gel food color you're using to each paper cup and stir well to combine.
• If desired, gently score the feather marks with the dull side of the paring knife (do not cut completely through the dough) and use a toothpick or cake tester to gently poke eyes into the head portion of the pie crust.
• Use a specified food-only brush to paint each feather with the colored egg washes (all the same, or a mixture of colors) along with painting the head, neck, beak and waddle. Sprinkle each piece with sanding sugar, if desired, and bake for 7-10 minutes, checking on them frequently to prevent burning. Remove and cool completely.
• Liberally sprinkle the top of the completely cooled pie with sanding sugar and right before serving gently insert the all the tail feathers along with the neck and head into place.
• Best served at room temperature with ice cream or whipped cream (optional).