Caramel Pawpaw Pie with a Gingersnap Crust

Caramel Pawpaw Pie with a Gingersnap Crust
Filling:
20-30 Pawpaws chopped
1 Cup Sugar
1 Cup Brown Sugar
2 Can of Sweetened Condensed Milk Pressure cooked for 35 minutes or slow cooked for 6-8 hours
Gingersnap Crust:
1 Box Gingersnap Cookie Crumbs
1/4 Cup Brown Sugar
6 Tbs Melted Butter
Crumble Topping:
1 Cup All Purpose Flour
1 Cup Sugar
1 Cup Brown Sugar
1 Cup Rolled Oats
12 Tbs Cold Unsalted Butter
1 1/2 Tsp Cinnamon (I prefer Ceylon Cinnamon)
1/2 Tsp Nutmeg
Optional: 1/2 Tsp Ground Cloves in the winter seasons