Step 1

Spray a 9-inch pie dish with cooking spray.

Step 2

Place the cookies in the bowl of a food processor. Pulse until finely ground. Add the butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish.

Step 3

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until medium-stiff peaks form. Set aside.

Step 4

In a separate large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese on medium-high speed until smooth and creamy, about 30 seconds. Add in the brown sugar, pumpkin puree, vanilla, cinnamon, cloves, nutmeg, and ginger, and continue to beat until very well combined, with no pockets of cream cheese remaining, scraping down the bottom and sides of the bowl as needed.

Step 5

Gently fold the whipped cream into the pumpkin mixture until combined. Spread gently and evenly into the prepared crust. Cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.

Step 6

In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until it begins to thicken. Add in the powdered sugar, vanilla, and cinnamon and continue to whip until medium-stiff peaks form.

Step 7

Shortly before serving, spread the whipped cream over the pie. Sprinkle with more cinnamon to garnish, if desired. Serve.