Preheat oven to 350°F.
Separate eggs, reserving both the whites and the yolks.
Combine graham cracker crumbs, sugar, ginger, and cinnamon. Add melted butter and mix thoroughly. Grease two pie tins with butter and flour and line with the crumb mixture. Use the back of a spoon to smooth and even out. Try to get it up the sides best you can.
For the filling, beat egg whites until stiff, but not dry. In separate bowl, combine egg yolks, cream cheese, sugar, salt, pumpkin, molasses, cinnamon and ginger. Blend thoroughly with a hand mixer. Fold in egg whites and divide filling between the two pie tins.
Bake in oven for 20 - 25 minutes, until set. Let cool then chill in the fridge.
Decorate with homemade whipped cream.