Make the Crust

Preheat oven to 350°F.

In a food processor add gingersnap cookies. Pulse to crumble the cookies. Add sugar and cinnamon and pulse a few times. Then pour in the melted butter as you pulse until well combined.

Transfer the cookie crumble to your pie dish and use the bottom of a measuring cup to press the crumbs in firmly to the bottom of the pan and up the sides. Bake for 5-8 minutes. Set on a cooling rack for later.

Make the Filling

First, make the whipped cream cheese. This is different than a block of cream cheese. In a stand mixer bowl, add room temperature cream cheese and 1 tbsp of milk. Using the whisk attachment beat the cream cheese and milk for 2-3 minutes until light and fluffy.

In a large bowl, whisk together pumpkin, whipped cream cheese, milk, light brown sugar, salt, cinnamon, ginger, nutmeg, cardamom, vanilla, orange zest and eggs. Pour the filling in the ginger snap crust.

Bake the Pie

Place the pie pan on a rimmed baking sheet (for easier removal). Bake the pie for 55-65 minutes, until the center is set and a knife inserted in the center comes out clean. Set aside and let cool completely.

Make the Whipped Cream and Serve

While the pie is baking, make the whipped cream. Put the stand mixing bowl in the refrigerator and let it chill for 15 minutes.

Remove the bowl and add the heavy whipping cream, powdered sugar and vanilla to the bowl. Using the whisk attachment, whisk the cream mixture starting on low and increasing to high as the whipping cream starts to thicken.

Beat for 60-90 seconds, until stiff peaks form, stopping to scrape the sides of the bowl halfway through. Set in the refrigerator to keep cool while the pie is baking.

Once the pumpkin pie has cooled complete top with a generous amount for whipped cream, slice and serve.