Pumpkin Pie with a creamy little difference

I had a few ginger snaps left over from the first leg of the sailing trip and I wanted to use them up so I could make a fresh batch for the rest of the vacation. At the same time, I was trying to come up with a good dessert for Thanksgiving...I always make a few and one has to be some variation on Pumpkin Pie.
Crushed cookies usually make some of the best pie crusts unless you are a pie crust purist, which I am not. (First of all, flaky crusts are not my forte and secondly, I find it nearly impossible to be just like everyone else...so why should my food be just like everyone else's?)
Ginger and pumpkin go together very well - there is, I believe, ginger in the "Pumpkin Pie Spice" you can buy premixed in the spice aisle - so the ginger and molasses buttery cookies, crushed to make a crust seemed a natural combination with the pumpkin.
I considered making a pumpkin cheese cake, but made one last year so wanted to make something different for this year's table. After a little consideration, I settled on the layered taste.
So we have ginger snaps, pumpkin and cheesecake, huh? Let's see how well those things combine for your holiday table.

Layered Pumpkin Pie with Ginger Snap Crust

20 or so ginger snaps, crushed
1 tablespoon butter, melted
8 ounces cream cheese
1 egg

1/2 cup sugar
1 can pumpkin pie filling
2 cans evaporated milk
4 eggs, slightly beaten
1 1/2 cups sugar
2 tablespoons flour
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup brown sugar

• Mix the ginger snap crumbs with melted butter and press into the pie pan.
• In a small bowl mix the cream cheese, egg and sugar with an electric mixer on high until it's smooth.
• Pour over crust and smooth with a spatula.
• Preheat oven to 450 degrees.
• In a larger bowl, blend all the rest of the ingredients with an electric mixer on low for about a minute, making sure everything is mixed together well.
• Pour over the cream cheese mixture and smooth the top.
• Sprinkle brown sugar on the top and bake for about 40 minutes.
• Cool on a rack and refrigerate for at least an hour before serving.

(Note: Be patient. If you don't cook it long enough it will still taste good, but it will be too soft to look pretty - as you can see in the photo here! Oooops! I was in hurry to snack!)

Vegetarian.