. Place large rimmed baking pan in oven; preheat oven to 350°.
In large bowl, whisk eggs; add pumpkin, half-and-half, butter and vanilla extract and whisk until well blended. Add sugar, pumpkin pie spice and salt; whisk until well blended. Sprinkle ginger into mixture and blend. Pour pumpkin mixture into pie crust. Place pie pan onto preheated rimmed baking pan; shield pie crust edges with foil strips or pie crust shield to prevent over-browning, if desired.
Bake pie 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
Cool pie completely on wire rack. Cover and
refrigerate at least 2 hours or up to overnight