Preheat oven to 350.
For the crust, process gingersnaps, 2 Tbsp sugarn, 1/2 tsp. ginger and salt in a food processor until fine. Transfer crumbs to a bowl and stir in butter. Press mixture into a 9 inch pie dish and bake 10 min.
For the filling, whisk together pumpkin puree, 1 cup sour cream, 1 cup granulated sugar, cinnamon, 1 tsp ginger, nutmeg and allspice until smooth.
Whisk in eggs and vanilla. Pouor filling into prepared crust and bake until set 45-50 minutes. transfer pie to a rack, Let cool completely.
For the creamy topping, beat heavy cream and powered sugar to stiff peaks. Add 1/2 cup sour cream and beat until mixed. Top pie with shipped cream and garnish with crystallized ginger.
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