Step 1 Roll out the pie crust dough to a 10-inch circle (one-fourth-inch thick) and press it in the bottom and slightly up the sides of a 9-inch springform pan. The extra dough on the sides will compensate for shrinkage. Bake at the temperature your recipe indicates until golden brown and cooked through. Cool completely before filling with custard.
Step 2 Heat the oven to 325 degrees. In a medium bowl, whisk together the sugar, ginger and cinnamon. Add the eggs and whisk until smooth. Whisk in the brown sugar, pumpkin, sour cream, heavy cream and brandy.
Step 3Pour the mixture into the springform pan on top of the cooled pastry. Cover the pan with buttered aluminum foil and bake until the custard is just set, about 1 hour.
Step 4Remove from the oven and cool at room temperature. The recipe can be prepared to this point 2 days in advance and refrigerated.