Preheat the oven to 375°. Place an 11" tart pan on a parchment lined baking sheet. (You can also use a regular pie plate -- but the cooking times will change... see note at the bottom of the recipe.)
Add the ginger snaps to the bowl of a food processor and pulse until you have fine crumbs. Add the powdered sugar and butter and pulse until the mixture resembles wet sand.
Transfer the crumbs to the tart pan and spread evenly in the pan. To finish, use the bottom and sides of a dry measuring cup (one with straight sides) to tamp down the crumbs into an even layer, as well as the sides so that the crust is sturdy.
Bake for 7 minutes or until just set. Remove from oven and cool.
Increase oven temperature to 425°.
FOR THE PUMPKIN FILLING:
In a large bowl, combine the canned pumpkin and eggs. Whisk together until well combined. Add the brown sugar, granulated sugar, salt, cinnamon, ginger, allspice and nutmeg. Whisk to combine. Stir in the evaporated milk until you have a homogeneous batter.
Pour the batter into the tart shell and bake for 15 minutes. REDUCE THE HEAT TO 350° and bake for an additional 15-20 minutes until firm, but still slightly jiggly in the center. Remove from heat and let cool to room temperature.
FOR THE PINE NUT BRITTLE:
Line a baking sheet with parchment paper and set aside.
Add the sugar to a small, clean, heavy-bottomed saucepan and shake slightly, so that the sugar is in an even layer in the bottom of the pan. Turn the heat to medium high and let the sugar start to melt and caramelize.
Do not stir until the sugar begins to melt and starts to take on a golden color. When all of the sugar has melted and the color of the caramel is a dark golden, stir in the pine nuts until well coated. (Be careful not to burn yourself -- caramelized sugar is like molten lava.)
Pour the pine nut brittle in a single layer onto the parchment paper and let cool to room temperature. Break up the pine nut brittle into shards. Store in an airtight container.
FOR THE MAPLE BOURBON WHIPPED CREAM:
Chill a glass bowl and beaters for 20 minutes before making the whipped cream. I usually just stick it in the refrigerator when the tart comes out of the oven -- giving the pie time to cool before garnishing with the cream.
With the hand mixer, beat the chilled whipped cream until soft and pillowy. Add the powdered sugar and beat a bit more until well combined, about 30 seconds. Add the bourbon and maple syrup and beat to soft peaks.
Slice the pie into servings and put each on a plate. Garnish with a dollop of whipped cream and a few shards of the pine nut brittle.
For 9" pie in a regular pie plate, bake for 15 minutes at 425° then reduce the heat to 350° and continue baking for 35-40 minutes. Until center is just slightly jiggly, butRemove from heat and cool to room temperature. Refrigerate until firm.