Pumpkin Pie with Gingersnap Crust and Cinnamon Whipped Cream

INGREDIENTS

• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon (for whipped cream)
• 1/4 cup packed brown sugar (for topping)
• 1/4 teaspoon vanilla extract (for whipped cream)
• 1 cup heavy cream (for whipped cream)
• 1 cup heavy cream
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon (for topping)
• 1 cup canned pumpkin purée
• 1/4 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 8 ounces gingersnap cookies (about 32 cookies)
• 3/8 cups powdered sugar (for whipped cream)
• 2 eggs
• 1/2 teaspoon salt
• 1/4 cup melted butter (1/2 stick)
• 1 cup packed brown sugar
• 1 pinch sea salt (for topping)