Pumpkin-Cheesecake Pie

Crust: Preheat oven to 325 degrees F. In an ungreased 8-inch springform pan or 9-inch-deep glass pie dish, stir together graham-cracker crumbs and melted butter with a fork until moistened. Press mixture down with your hand to cover the bottom of the dish. Bake crust 10 minutes. Leave pan on a wire rack to cool.

Cheesecake filling: Raise oven temperature to 425 degrees F. Beat cream cheese and sugar in a medium bowl with an electric mixer until smooth (a few lumps are fine). Beat in egg, vanilla, and candied ginger, if using, and spoon mixture into cooled pie crust.

In a separate medium-size bowl, prepare pumpkin filling: Whisk together sugar, salt, and spices. Add pumpkin, cream or evaporated milk, and eggs, and whisk gently until smooth. (Don't beat a lot of air into it; just be sure it's thoroughly combined.) Carefully spoon pumpkin filling on top of cheesecake layer.

Place pie in oven and bake 15 minutes. Turn oven down to 350 degrees and bake another 30 to 40 minutes. The pie is done when it looks set but still wobbles slightly in the center when you jiggle it. (If you have an instant-read thermometer, the pie should register 165 degrees at its center when it's done.) Remove pie from oven and let cool to room temperature. Refrigerate until serving time, at least 3 hours. If using a springform pan, remove sides just before serving. Top with whipped cream and chocolate shavings, if desired.