Preparation

• Roll out one disk of dough between  two large pieces of lightly floured parchment. Roll into a 14-inch-diameter round that’s 1/8 inch thick. Remove the top sheet of parchment. Gently roll the dough around the pin and position the pin over the pie pan. Unroll, gently easing the dough into a 9-inch glass pie plate, gently but firmly pressing the dough against the sides and bottom, taking care not to pull or stretch. With scissors, trim the edge of the dough, leaving a 3/4-inch margin from the outer edge of the pan. Tuck this dough under to shape a high edge crust that rests on top of the rim. Pinch-crimp the edge with the thumb and index finger of one hand and the index finger of the other hand.
• Chill the crust in the freezer for 30 minutes. Position a rack in the middle of the oven; heat the oven to 425°F Line the pie shell with a large piece of foil and fill with pie weights (or dried beans or rice), and bake 10 minutes.

Make the praline

• Meanwhile, in a bowl, mix the sugar, butter, and fresh ginger until well blended. Remove the beans and foil from the crust; crumble the praline evenly over the bottom. Bake until the sides of the crust are golden brown and the praline is bubbling and dark brown, about 12 minutes, checking for bubbles (press them down gently with the back of a spoon). Remove from the oven. Reduce the heat to 325°F.

Make the filling

• In a bowl, whisk the pumpkin, brown sugar, flour, cinnamon, ground ginger, cloves, and salt until smooth. Add the eggs, cream, and vanilla extract; whisk until just blended. When the praline has hardened but is still warm, pour the filling into the crust.
• Bake until the edge of the filling looks slightly dry and the center jiggles slightly when the pan is nudged, 45 to 50 minutes. Cool on a rack. Refrigerate overnight.