Heat the oven to 350 degrees F.
For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor
. Process until the cookies are fine crumbs. Drizzle
the butter into the crumb mixture. Pulse
8 to 10 times to combine.
Press the gingersnap
mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan
. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg
, and salt. Stir and return the mixture to a simmer
. Remove the pumpkin mixture from the heat and cool for 10 minutes.
Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk
until thoroughly combined. Pour the prepared filling into the warm pie crust
and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack
for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan
for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt
the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.