Spray a 9-inch pie pan with nonstick cooking spray and set aside. Preheat the oven to 425 degrees. Line a baking sheet with foil. Set aside.

To make the pie filling: Rub the potatoes with oil. Place the potatoes on the prepared baking sheet.

Season with salt and pepper to taste. Using the tines of a fork, pierce the potatoes 6–8 times. Bake until the potatoes are fork tender, about 50 minutes. Let the potatoes rest for 10 minutes, then slice in half and scoop out the fl esh into a medium bowl. Add the condensed milk, brown sugar, eggs, orange juice, cinnamon, ginger and salt. Mash with an old-fashioned masher until smooth. Adjust seasonings with salt to taste.

While the potatoes are baking, make the graham cracker crust. Place the graham crackers, brown sugar, ginger and salt in a food processor and pulse until well combined. While the machine is running, add the butter in a slow, steady stream until well combined.

Preheat the oven to 350 degrees. Press the graham cracker mixture gently into the bottom and sides of the prepared pie pan. Carefully pour the potato fi lling over the crust and smooth the top with a rubber spatula. Bake in the oven until the pie has set, about 45 minutes. Allow the pie to cool to room temperature before cutting. Serve with a dollop of créme fraîche, if desired.

Tip: The pie filling makes more than you will need for this recipe. Ladle the leftover filling into lightly greased ramekins right under the rim. Place on a baking sheet and bake at 350 degrees, uncovered, until puffed and firm to the touch, approximately 20 minutes. Garnish with a dollop of créme fraîche. Serve warm with your favorite cookie.