Pumpkin Pie with Gingered Whipped Cream / Jill Silverman Hough

Ingredients

• FOR THE CRUST
• 1 1/2 cups all-purpose flour
• 1 1/2 tablespoons packed brown sugar
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled, cut into 3/4-inch pieces
• 3 to 4 tablespoons ice water
• FOR THE FILLING AND WHIPPED CREAM
• 1 15-ounce can pumpkin
• 1 1/4 cups coconut milk (see above)
• 2 large eggs
• 1/3 cup sour cream
• 1/4 cup molasses
• 3/4 cup packed brown sugar
• 1 tablespoon all-purpose flour, plus more for the work surface
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground cloves
• 1 cup heavy whipping cream
• 1/4 cup chopped candied, sugared, or crystallized ginger, plus more for garnish (see below)