Begin by pre-heating your oven to 350 degrees F.

Into a small bowl, add your processed gingersnap cookie crumbs and granulated sugar. Whisk well to combine.

Once combined, add in your warm melted butter and mix thoroughly until all the crumbs have been coated in butter.

Next, pour your crust mixture into your pie pan, and using a flat-bottomed measuring cup, press the crust mixture into an even layer across the bottom of the pan, as well as up the sides. Try to bring the sides up about 1/4 inch above the rim of the pie pan.

Once the crust has been formed, place it into your preheated oven and bake it at 350 degrees F for 10 minutes.

After the 10 minutes have passed, remove the crust from the oven and allow it to cool completely.

While your crust is cooling, line a baking sheet with parchment paper and place your pumpkin puree onto it. Spread your puree into an even layer, and place the baking sheet into the oven at 350 degrees F. Allow the pumpkin to roast for 30 minutes to drive off some of the water. (After 30 minutes, the pumpkin should be darker and thicker, and should have decreased slightly in volume.)

Once your pumpkin has roasted, set it aside and begin making your white chocolate ganache.

To start, into a small sauce pot, add your heavy cream, light corn syrup, and butter. Place the pot on the stove and begin to cook the mixture over medium heat, stirring frequently until the mixture begins to steam a slightly simmer around the edges. (You do not want it to come to a full boil.)

Once your mixture is heating, place your white chocolate into a large mixing bowl, and pour the hot cream over the top. Do not stir, but allow it to sit for 1-2 Minutes.

After the 1-2 minutes are up, gently whisk the white chocolate mixture until it is smooth and all lumps are gone.

Next, add in your pumpkin pie spice and roasted pumpkin and whisk until the mixture is completely smooth and silky.

Once your filling has been mixed and your crust is cool, place your filling into your crust and smooth it into an even layer.

Next, place your pie into the fridge to cool for 2 hours until completely set. (The filling should firm up slightly.)

Once your pie is set, begin making your fresh whipped cream by placing your heavy cream, granulated sugar, and vanilla into the bowl of your stand mixer (if you don't have a stand mixer, an electric hand mixer will do.), and whipping it on high until medium-stiff peaks form.

Once your whipped cream is made, either decoratively pipe it or spread it onto the top of your pie. Garnish with a crumbled-up gingersnap cookie, slice, serve, and enjoy!