1/2 cup powdered Sucanat (granulated Sucanat that has been powdered in a blender)
Preheat oven to 400°F. Line a 9-inch spring form pan with parchment paper or grease a 9-inch pie pan.
In a medium bowl, combine graham cracker crumbs, ground ginger, and melted butter. Press mixture into bottom of prepared pan and about 1/4 inch up the sides. Bake 7 to 8 minutes or until golden brown. Set aside to cool.
In a medium bowl, beat pumpkin purée, softened butter, cream cheese, vanilla, spice, and salt until smooth. Mix sugar in, 1/4 cup at a time, then beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.