Recipe(tried): Sugar and Spice Pumpkin Pie with Brandied Ginger Cream and a Gingersnap Pecan Crust

We used this recipe last Thanksgiving. My daughter had always wanted to make a pumpkin pie with a gingersnap crust so I set out in search of a gingersnap crust recipe, planning all along on using the tried and true filling from Libby's canned pumpkin. But then, I found this filling recipe which intrigued me enough that I decided to use it. The crust recipe is from Gourmet, and the filling and whipped cream topping are from Fine Cooking. It made a very delicious pie:-)

SUGAR AND SPICE PUMPKIN PIE WITH BRANDIED GINGER CREAM AND A GINGERSNAP PECAN CRUST
Source: Gourmet and Fine Cooking Magazine
Makes 1 (9-inch) pie, 8-10 servings

FOR THE CRUST (FROM GOURMET):*
5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
Flour for dusting
1 cup finely crushed gingersnap cookies (5 ounces; twenty 2-inch cookies)
1/2 cup finely chopped pecans (2 ounces), toasted
2 tablespoons sugar
1/8 teaspoon salt

Put oven rack in middle position and preheat oven to 350 degrees F.

Butter and flour pie plate, knocking out excess flour. (This is supposed to be for a 10-inch pie plate. I just used it all in a 9-inch pie plate since the filling was for a 9-inch pie. It seemed to work fine even though it was a little thick. We didn't care since the crust is tasty!)

Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate.

Bake crust 6 minutes, then cool on a rack.

FOR THE FILLING (FROM FINE COOKING):**
("It's worth freshly grinding the spices for this rich and silky pie; they add a depth and vibrancy you just don't get with the pre-ground variety.") I use pre-ground.

1 (15 oz.) can pure pumpkin
2 large eggs
1 large egg yolk
1 cup heavy (whipping) cream
1 Tbs. brandy
3/4 cup lightly packed light brown sugar
1 tsp. ground ginger
1 tsp. freshly ground cinnamon stick (or 1 1/2 tsp. pre-ground cinnamon)
1/2 tsp. table salt
1/8 tsp. freshly grated nutmeg
1/8 tsp. freshly ground black pepper
Pinch freshly ground cloves (or 1/8 tsp. pre-ground cloves)

Heat the oven to 325 degrees F.

In a large bowl, whisk the pumpkin, eggs, egg yolk, cream, and brandy.

In a small bowl, mix the brown sugar, ginger, cinnamon, salt, nutmeg, pepper, and cloves. Whisk the sugar mixture into the pumpkin mixture. Pour the filling into the cooled pie crust.

Bake until the pie is set around the outside but still slightly wet and jiggly in the center, about 1 hour. The filling will continue to set as it cools. Let the pie cool completely on a wire rack and then refrigerate for at least 2 hours and up to 2 days before serving.

Make the Brandied Ginger Cream just before serving. Dollop the cream in the center of the pie, leaving a band of filling visible around the edge of the pie, or dollop on individual servings.

BRANDIED GINGER CREAM
I halved this amount since only two of us were eating it. DH doesn't like pumpkin pie so more for me and my daughter:-)

1 cup heavy (whipping) cream
2 Tbsp. packed light brown sugar
1 tsp. ground ginger
1 tsp. brandy

Whip the cream with an electric mixer on medium-high speed until it forms very soft peaks, about 2 minutes. Add the sugar, ginger, and brandy and continue whipping until it forms medium-firm peaks, about 30 seconds longer.

*Crust can be made 2 days ahead and cooled completely, then kept, covered with plastic wrap, at room temperature. I made it the day before, and filled and baked it Thanksgiving morning.
**The pie may be filled and baked up to 2 days ahead.