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1
Preheat oven to 375u00b0F.
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2
Set aside 4 whole gingersnaps for topping pie. Process remaining cookies in the bowl of a food processor until fine crumbs form, about 1 minute. Pour crumbs into a medium bowl and stir in butter until evenly combined. Pulse remaining gingersnaps in food processor to crush, then set aside in a small covered container for serving.
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3
Generously butter the pie pan. Dust with flour, shaking out excess. Pour buttery crumb mixture into pie pan and press along the bottom and sides to form an even crust.
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4
Bake crust on middle rack of preheated oven until it begins to get a shade darker, about 10 minutes. Crust will look sunken but will get its shape back as it cools.
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5
Check to see that crust is done. Remove from oven or add time as needed.
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6
Transfer crust to a cooling rack and let cool completely, about 35 minutes.
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7
Put one-quarter of the cream, brown sugar, and spice in a small covered container. Refrigerate up to 1 week (you'll use it as a topping). Put remaining cream, brown sugar, spices, and salt in a stand mixer bowl. Whip on medium-high speed with a mixer until stiff peaks form when whisk is lifted, 2-3 minutes.
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8
Put pumpkin in a small bowl and stir in a few spoonfuls of whipped cream. Gently fold pumpkin into remaining cream until no streaks remain.
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9
Fill crust with pumpkin filling, spreading evenly. Freeze until firm, at least 4 hours or overnight. Once pie is frozen, wrap in foil; you can keep the pie frozen up to 2 weeks.
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10
Uncover pie and at let stand at room temperature 20 minutes. Pour reserved whipped cream mixture into a stand mixer bowl. Whip on medium speed until thick. Scrape into a serving bowl.
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11
Cut pie into slices using a sharp knife; then, if needed, use a table knife to be sure you've cut all the way through the crust. Serve pie with spoonfuls of whipped cream, caramel sauce, and reserved crushed cookies to sprinkle on top.
