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8 ounces gingersnap cookies (about 32 cookies)
1/4 cup melted butter (1/2 stick)
Pie, topping, and whipped cream:
1 cup packed brown sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup canned pumpkin purée
1 cup heavy cream
1/4 cup packed brown sugar (for topping)
1/2 teaspoon cinnamon (for topping)
1 pinch sea salt (for topping)
1 cup heavy cream (for whipped cream)
3/8 cup powdered sugar (for whipped cream)
1/2 teaspoon cinnamon (for whipped cream)
1/4 teaspoon vanilla extract (for whipped cream)
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1st Keep
 hawk206
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