Step 1: With the grill set up for indirect grilling with medium heat (350 degrees), place the hickory wood chips on a small piece of heavy duty foil (on the heated side of the grill). Once the wood chips begin to smoke, place the ginger snaps in a heatproof pan on the non-fire side of the grill. Allow to smoke for 10 minutes with the lid on/down; remove and allow to cool until ginger snaps are hard again (about 10 minutes).

Step 2: Combine the smoked ginger snaps, brown sugar and melted butter in a food processor and process into moist crumbs. Spoon the crumbs into a 9-inch (6 cup capacity) pie pan and press the crumbs into the bottom and sides of the pie pan to form the crust.

Step 3: Return the crust to the grill on a baking sheet for easier handling and allow the crust to cook over indirect medium heat (350 degrees) for 10 minutes. Remove and allow to cool slightly (about 10-15 minutes).

Step 4: While the crust is cooling, prepare the filling. In a large mixing bowl whisk together the pumpkin puree, sweetened condensed milk, and spices until fully combined. Add the eggs and whisk into the pumpkin mixture. Pour the filling into the crust.

Step 5: Place a pie crust protector or piece of foil around the exposed crust (the edge of the pie pan) to prevent darkening. Return the pie to the grill (still on a baking sheet) to cook indirectly for 60 minutes or until a knife inserted an inch into the center of the pie comes out clean. Note: should the pie begin to develop darkened spots, tent the pie with a piece of heavy foil. Once the pie has cooked fully, allow it to cool on a rack before cutting and serving with ice cream (see Note below) or whipped cream, if desired.