Ginger Snap Pumpkin Pie with Ginger Cream

1. 1

   For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter.

2. 2

   Wrap the bottom of the pan in foil to prevent leaking.

3. 3

   Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly.

4. 4

   Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand.

5. 5

   Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.

6. 6

   Bake the crust for about 10 minutes, and then let cool completely while you make the filling.

7. 7

   For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl.

8. 8

   Pour the filling into the baked crumb crust and bake for about 50 minutes.

9. 9

   Let cool completely while you make the ginger whipped cream.

10. 10

    For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer.

11. 11

    Fold in the ginger.

12. 12

    Run a thin knife around the edge of the pie to release it from the pan.

13. 13

    Load the whipped cream into a piping bag with a large star tip.

14. 14

    Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.

15. 15

    Cook's Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don't clog the tip.

* Per serving · 4 servings · Values may vary.