For the crust:
12 whole graham crackers (6 to 7 ounces), or 1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:
1 (15-ounce) can pumpkin purée, or just under 2 cups of homemade pumpkin pureé
1 cup heavy cream
2/3 cup packed dark brown sugar
1/2 cup whole milk
2 large eggs
1 large egg yolk
3 tablespoons finely grated peeled fresh ginger (from about a 4-inch piece of ginger)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper