In a medium bowl, mix flour, baking soda, ginger, cardamom, clove and salt.
In the bowl of a stand mixer, mix on low speed till light and fluffy the brown sugar and butter (about 1 to 2 minutes). Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a spatula stir to combine. slowly add the dry ingredients to the wet until well combined.
Using a cookie scoop drop cookies onto cookie sheet lined with parchment paper about 2 inches apart. bake on middle rack of oven for 15 minuted rotating pan halfway through.
Allow cookies to cool before going on to the pie. I usually make my cookies the day before.
<b>Gingersnap Pumpkin Pie Directions</b>
Heat oven to 350 F
To make the crust: Combine the gingersnaps, brown sugar, and ginger in your blender (could also be done in a food processor but I don't have one so this is what I use), blend until cookies are fine crumbs. Drizzle butter into the crumb mixture and pulse 8-10 times to combine.
Press the crust mixture into the bottom, up the sides and just over the edge of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10-12 minutes and let the crust cool for at least 10 minutes before filling.
For the filling: Put your pumpkin puree in a sauce pan over medium heat and bring to a simmer. Cook stirring occasionally, until somewhat thickened (about 3 minutes). Add the half-and-half, nutmeg, cinnamon, ginger, clove and salt. Stir and bring the filling back to a simmer. Add the vanilla seeds and stir. Remove from heat and cool for 10 minutes.
In a separate bowl, whisk the brown sugar, eggs, and yolk until smooth. Add the pumpkin mixture and whisk until combined. Pour into the pie crust and bake on the sheet pan until the center just barely jiggles and the sides are set, about 45 minutes. cool at least 2 hours before slicing.