Step 1

Pulse gingersnap cookies in a food processor until fine crumbs form. Combine crumbs, sugar, and butter and stir just until combined.

Step 2

Press mixture into a pie plate and freeze the crust while you prepare the filling.

Step 3

For the filling, beat the cream cheese until creamy. Mix in the pumpkin and the pumpkin pie spice until combined. Stir in vanilla.

Step 4

Add powdered sugar a little at a time until blended.

Step 5

Fold in the whipped topping until it is fully incorporated.

Step 6

Pour filling into the prepared pie crust and refrigerate for at least 2 hours.

Step 7

Before serving, whip the heavy cream with a whisk attachment in a chilled bowl. Slowly add sugar, and continue to beat until stiff peaks form.

Step 8

Top the pie with whipped cream and sprinkle with toffee bits.