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Preheat oven to 350°F. Place 1 pie crust in a 9” inch pie pan and crimp edges decoratively.
Use decorative leaf cutters to cut shapes out of the second pie crust and set aside.
Whisk together brown sugar, maple syrup, 3 eggs, bourbon, ginger and kosher salt. Add pecan pieces.
Put prepared pie pan on a rimmed baking sheet and fill with pecan mixture. Brush crimped edges of pie crust with mixture of 1 egg beaten with water. Place the shapes in desired pattern around pie.
Bake for 24-30 minutes, turning halfway through, until the filling has set and is slightly jiggly in the center.
Remove from the oven and cool on a rack before serving with vanilla ice cream or whipped cream.