Gingersnap crust + creamy pumpkin filling + spiced whipped cream = ABSOLUTE DECADENCE.
For the crust:
Preheat oven to 350 degrees F. Spray a 9.5 inch pie dish with nonstick spray. Set aside. In a small bowl, whisk together the gingersnap cookie crumbs, sugar, and salt. Add melted butter and mix together with a fork until well combined and crumbs are evenly moistened. Press into prepared pie dish. Bake crust for 10 minutes, then allow to cool.
For the filling:
In a large bowl, lightly whisk the eggs. Add pumpkin puree, heavy cream, light brown sugar, cinnamon, ginger, nutmeg, and salt, and stir to combine. Pour the mixture into pie crust.
Bake at 350 degrees for 40-45 minutes or until the filling is set. The center will still look wet but it will not “jiggle” too much. Allow the pie to cool completely. Serve at room temperature; store leftover pie in refrigerator.
For the whipped cream:
In the bowl of a stand mixer fitted with a whisk attachment (or in a mixing bowl if using an electric hand mixer), add all the ingredients. Beat together on medium speed until frothy; then increase speed to high and beat until stiff peaks form. Garnish pie as desired.