Pumpkin Pie

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6 ounces gingersnap cookies

1 tablespoon dark brown sugar

1 teaspoon ground ginger

1 ounce unsalted butter, melted

16 ounces Pumpkin Puree, recipe follows

1 cup half-and-half

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon kosher salt

3/4 cup dark brown sugar

2 large eggs

1 large egg yolk

5 teaspoons light brown sugar, divided

1 (4 to 6-pound) baking pumpkin, rinsed and dried

Kosher salt

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