Pre-heat oven to 375F degrees.
Unroll cinnamon rolls on baking parchment. Reserve icing packs for later. Separate into 10 rolls. Cut each roll into 8 pieces; place in lightly buttered 13x9-inch (3 quart) glass or ceramic baking dish.
In a medium bowl, beat eggs, 1 cup pumpkin, 1 teaspoon pumpkin pie spice, brown sugar, evaporated milk and ginger until well blended. Pour evenly over cut rolls in dish. Sprinkle pecans over top.
Bake uncovered 30 minutes. After 30 minutes, cover baking dish with foil and bake covered 10 minutes longer (this prevents the top from over-browning but allows the bottom to continue to bake).
Remove from oven to cooling rack. Uncover; cool slightly, about 10 minutes. Meanwhile, whip your cream with vanilla and sugar, to taste.
Cut into individual servings and drizzle glaze over top (if making your own glaze, pour glaze into plastic sandwich bag, cut small hole in corner and squeeze over individual pieces).
Serve with dollop of whipped cream topped with grated crystallized ginger.
This recipe can be made a day ahead. In fact, it is at its peak about 8 hours after baking. Store at room temperature for up to 3 days, covered.
Additional serving ideas: To give your guests options for how they'd like their "pie", cut individual pieces and serve with icing, whipped cream and extra crystallized ginger on the side so they can add what they'd like.
To reheat, warm in a preheated (275F) oven for about 10-12 minutes before serving.