For the crust; pulse ginger snap cookies in food processor until fine. Add brown sugar, ginger, cinnamon, and pulse again. Drizzle melted butter into crumb mixture. Pulse 8-10 times to combine.
Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 5-8 minutes. Cool crust at least 10 minutes before filling.
For the filling; bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, for about 2-3 minutes or until slightly thickened. Add the half and half, nutmeg, balsamic, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
Whisk the brown sugar, eggs,and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45-50 minutes. Cool on a cooling rack for at least 2-3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.