Preparation

1. Step 1

   Heat oven to 350 degrees with a rack in the center.

2. Make the gingersnap crust:

   1. Step 2

      In a large bowl, combine the gingersnap crumbs, butter and salt. Stir until well combined, then transfer the mixture into a 9-inch pie pan. Use your fingers and a ⅓-cup dry measuring cup to press the crumbs firmly across the bottom and up the sides of the pan. Set the pan on a baking sheet and bake until lightly golden and fragrant, about 8 minutes.

3. Make the filling:

   1. Step 3

      While the crust bakes, combine the pumpkin, cream, brown sugar, eggs, pumpkin pie spice and salt in a large bowl and whisk until smooth. Pour the filling into the warm crust and smooth into an even layer.

   2. Step 4

      Adjust the oven temperature to 325 degrees and return the pie to the oven. Bake until the filling is set 2 to 3 inches from the edge and is still jiggly in the center when gently shaken, 45 to 50 minutes. Let the pie cool on a rack to room temperature, then refrigerate until ready to serve, at least 1 hour (or up to 1 day). If refrigerating for more than a few hours, cover loosely.