Bailey's Pumpkin Pie with Gingersnap Crust and Spiked Whipped Cream

My family had Thanksgiving early this year. There were 4 different kinds of Pumpkin Pie to choose from. This one was, by far, the most popular.
 

Crust:
1 3/4 cups Gingersnap Cookie crumbs (Mi-Del brand cookies work great for this)
2 1/2 Tbsp melted Butter
2 Tbsp Sugar

Filling:
1 1/2 cups Pumpkin
3/4 cup packed Brown Sugar
1 Tbsp Cornstarch
1 tsp ground Cinnamon
1/4 tsp ground Nutmeg
1/4 tsp Salt
1 tsp Vanilla Extract
2 Eggs, beaten
1 (12 ounce) can Evaporated Milk MINUS 2 Tbsp
2 Tbsp Bailey's Irish Cream (original flavor)


Preheat oven to 325 F.
For crust:
Combine cookie crumbs, sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.

For filling:
Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, milk and Bailey's. Whisk until combined.
Pour into crust. Bake at 325 F for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool. Serve chilled with Spiked Whipped Cream.

Spiked Whipped Cream:

Whip together 8 oz Heavy Whipping Cream, 2 Tbsp Sugar and 1-2 Tbsp Bailey's Irish Cream (to taste) until soft peaks form. (Try not to eat it all with a spoon)