PIE: Pre-heat oven to 425 degrees F. In a large mixing bowl, blend the cream, sugar, spices and gin, then fold in the pumpkin puree. Line a 9-inch pie plate with the pastry and fill it with the pumpkin mixture. Bake in a 425 degrees F oven for about 15 minutes, then lower the heat to 350 degrees F and bake about 40 minutes more, until firm and golden brown.
SAUCE: While the pie is baking, beat the cream until stiff, and then add the grated ginger and gin and carefully stir through.
To plate: Once the pie has cooled, dust with confectioner's sugar and serve with Gin and Ginger Cream sauce.