No Bake Pumpkin Pie

Mix together the ginger snap crumbs, unsalted butter, and salt until completely moistened.

Press the crumbs firmly into the pie plate, going up the sides and into the bottom. Freeze while preparing the filling.

Beat together the cream cheese and powdered sugar until smooth.

Add the pumpkin puree, spices, and vanilla and mix until smooth. Scrape down the sides during mixing.

In another bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream into the pumpkin filling in two batches until completely incorporated.

Spread the pumpkin mousse into the gingersnap crust, then refrigerate for a few hours until set.

Whip together the whipped cream, powdered sugar, maple syrup, cinnamon, and vanilla until fluffy, then spread on top of the chilled pie. Slice and serve.