Step 2

Make the crust: Preheat oven to 375°F. Process gingersnaps in a food processor until fine crumbs form, 20 to 25 seconds. Add brown sugar, salt, and ground ginger; pulse to combine, 5 or 6 times. Add butter and pulse until combined, 10 to 12 times. Press in bottom and up sides of a 9-inch deep-dish pie plate. Freeze 30 minutes. Bake until dry to the touch and fragrant, 12 to 14 minutes. Cool completely on a wire rack.

Step 3

Make the filling: Reduce oven temperature to 350°F. Whisk together granulated sugar, salt, cloves, cinnamon, and ground ginger in a bowl until combined. Whisk in pumpkin, half-and-half, eggs, and fresh ginger just until combined. Pour into prepared crust.

Step 4

Bake until filling is set (it may jiggle slightly in very center), shielding crust with foil after 30 minutes to prevent excessive browning, 60 to 70 minutes. Cool completely on a wire rack. Serve at room temperature or chilled, topped with whipped cream and candied ginger.