Ingredients

• 24 gingersnap cookies , finely ground
• 1/4 cup unsalted butter , melted
• 1/4 teaspoon fine sea salt
• 16 ounces cream cheese
• 1 cup light brown sugar packed
• 1 cup pumpkin puree
• 2 teaspoons pure vanilla extract
• 1 teaspoon pumpkin pie spice
• 3 large eggs room temperature
• 1 pint heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon pumpkin pie spice