Pumpkin Cream Pie with Gingersnap Crust

For the best results, cool the pie completely at room temperature (not in the refrigerator) before adding the topping, otherwise the crust might get soggy. 

FOR THE CRUST
8 ounces purchased gingersnaps
2 tablespoons granulated sugar
1/2 teaspoon ground ginger
4 tablespoons unsalted butter, melted

FOR THE FILLING
1 (15 ounce) can pumpkin puree
1 cup light sour cream
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves or allspice
3 eggs, beaten
1 teaspoon vanilla extract

FOR THE CREAMY TOPPING
1 1/2 cups heavy cream
3/4 cup powdered sugar
1/2 cup light sour cream
chopped crystallized ginger

Preheat oven to 350 degrees. For the crust, process gingersnaps, sugar, ginger and a pinch of table salt in a food processor until fine. Transfer crumbs to a bowl and stir in butter. Press mixture into a 9-inch pie dish and bake for 10 minutes.

For the filling, whisk together pumpkin puree, sour cream, sugar, cinnamon, ginger, nutmeg, and cloves until smooth. Whisk in eggs and vanilla. Pour filling into prepared crust and bake until set, 45-50 minutes. Transfer pie to a rack; let cool completely.

For the cream topping, beat heavy cream and powdered sugar to stiff peaks. Add sour cream and beat until incorporated. Top pie with whipped cream and garnish with crystallized ginger (optional).