Preheat your oven to 325 degrees.

Add the gingersnap cookies to a food processor and grind them until they are fine crumbs.

Add the melted butter to the processor and process until moistened.

Press the gingersnap crumb mixture firmly into the bottom and up the sides of a 9 inch tart pan (with a removable bottom).

Place the tart pan on a baking sheet and bake for 8 – 10 minutes.

Remove the tart crust from the oven and let cool to room temperature.

Increase oven temperature to 375 degrees for the pie.

Oven should be preheated to 375 degrees.

In a large mixing bowl, whisk together the pumpkin puree, brown sugar and granulated sugar.

Add the flour, salt, cinnamon, ginger and nutmeg and whisk until smooth.

Add the eggs and egg yolks and whisk until combined.

Add the cream, bourbon, lemon juice and vanilla bean seeds and whisk until smooth.

Pour the filling into the cooled tart crust.

Bake for 35 to 45 minutes. The tart is done when the middle moves slightly, but the outer part of the filling are quite stable.

Place on a cooling rack while you make the whipped cream.

With an electric mixer or by hand with a whisk, whisk the whipping cream (alone) until soft peaks form.

Add the sugar, dark rum, vanilla and cinnamon and whisk until stiff peaks form.