Pumpkin Pie with Gingersnap Crust and Cinnamon Whipped Cream

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subheading: Crust:

8 ounces gingersnap cookies (about 32 cookies)

¼ cup melted butter (½ stick)

subheading: Pie, topping, and whipped cream:

1 cup packed brown sugar

2 eggs

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon nutmeg

1 cup canned pumpkin purée

1 cup heavy cream

¼ cup packed brown sugar (for topping)

½ teaspoon cinnamon (for topping)

1 pinch sea salt (for topping)

1 cup heavy cream (for whipped cream)

3/8 cup powdered sugar (for whipped cream)

½ teaspoon cinnamon (for whipped cream)

¼ teaspoon vanilla extract (for whipped cream)

Directions at food52.com

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