The Pumpkin Pie Recipe | Alton Brown

Ingredients

• 170 grams gingersnap cookies
• 1 tablespoon dark brown sugar
• 1 teaspoon ground ginger
• 2 tablespoons unsalted butter, melted
• 1 (16-ounce) can pumpkin puree
• 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