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1
For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter.
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2
Wrap the bottom of the pan in foil to prevent leaking.
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3
Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly.
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4
Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand.
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5
Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.
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6
Bake the crust for about 10 minutes, and then let cool completely while you make the filling.
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7
For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl.
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8
Pour the filling into the baked crumb crust and bake for about 50 minutes.
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9
Let cool completely while you make the ginger whipped cream.
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10
For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer.
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11
Fold in the ginger.
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12
Run a thin knife around the edge of the pie to release it from the pan.
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13
Load the whipped cream into a piping bag with a large star tip.
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14
Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.
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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.
