Raw Pumpkin Prep (GO TO STEP 6, IF USING CANNED PUMPKIN):
Heat the oven to 400 degrees F.

Cut the sugar pumpkin into 8 wedges. Use a paring knife or spoon remove all of the seeds and pulp.

Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin.

Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

Crust:
Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.

Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.

Pumpkin Puree:
Heat the oven to 350 degrees F.

Add 16 ounces (455 g) of the pumpkin to a bowl, along with the cinnamon, nutmeg, cardamon, ginger, allspice, cloves, and salt. Stir to combine.

Spread the pumpkin puree mixture evenly on Silpat Non-Stick Silicone Baking Mat and bake for 12-15 minutes. Remove the pumpkin mixture from the heat and cool for 10 minutes.

Filling:
Add Pumpkin Puree to a food processor, along with half-and-half, dark brown sugar, eggs, egg yolk. Puree until very smooth, 6-8 minutes.

Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.