¼ c. granulated sugar
½ stick (¼ cup) unsalted butter, melted and cooled
1 15-ounce can pure pumpkin
1 c. (packed) dark brown sugar
3 large eggs, lightly beaten, at room temperature
1 ¼ c. heavy whipping cream
2 tbsp. dark rum
2 tbsp. finely chopped crystallized ginger
1 tsp. ground cinnamon
1 tsp. grated orange peel
¼ tsp. ground nutmeg
¼ tsp. salt
Preheat oven to 350° Fahrenheit.
To make crust, combine gingersnaps, pecans and sugar in a food processor, grind. Add butter, blending until combined well.
Press mixture onto bottom and up side of a 9-inch (1 quart) glass pie plate. Bake crust in middle of oven 13 to 15 minutes, or until crisp and golden around edge, and cool on rack.
Meanwhile, whisk pumpkin and brown sugar in medium bowl to blend. Add all remaining ingredients and whisk until blended. Pour filling into baked crust.
Bake pie until filling is set in center, about one hour. Transfer pie to rack; cool 30 minutes. Can be made one day ahead. Cover and keep chilled. If desired when serving, top each slice with additional whipped cream and sprinkle with additional crystallized ginger.
Note: Evaporated skim milk may be used in place of heavy cream, in the same amount.
Makes one 9-inch pie. Serves eight.