Graham Cracker Crust

1. Mix together the ground graham crackers, brown sugar, cinnamon, and salt. Then stir in the butter until evenly moistened.
2. Press the crust into a 9″ pie dish, covering the bottom and sides. Place in the refrigerator while we make the filling.

No Bake Pumpkin Pie Filling

1. Using an electric mixer or by hand with a fork, mix together the cream cheese and sugar until combined. Scrape down the bowl and then whisk in the pumpkin and spices until completely smooth.
2. In a separate mixing bowl using a hand or stand mixer with the whisk attachment, add the whipping cream, powdered sugar, and milk power. Whip on high speed until you reach a smooth consistency with stiff peaks, about 1 to 2 minutes. Careful not to over whip so keep a close eye on it!
3. Spoon a little less than half of the whipped cream into the pumpkin mixture. Using a whisk, fold the two together until well blended with no lumps. 
4. Spread a thin layer of filling in the bottom of the crust. Arrange a single layer of gingersnap cookies on top, breaking cookies as needed to fill big gaps. Spread a third of the remaining filling on top. Place another layer of cookies, then a third of the filling, cookies, and the remaining filling. 
5. Top with the remaining whipped cream and top with crushed gingersnaps. Place the pie in the refrigerator and allow it to chill for at least 4 hours but preferably overnight.
6. The next day, serve straight from the fridge and enjoy!