Pulse ginger cookies in a food processor until they become a fine crumb. Add sugar and pecans and continue processing until the mixture is evenly ground.
With the processor running, pour in the melted butter through the feed tube until all the crumbs are moistened.
Press the crust into a 9-inch pie dish, also going up the sides to create a sturdy crust.
Bake in preheated oven for 13-15 minutes until lightly toasted and set. Remove from the oven and let cool.
For the filling
Prepare the cream by whipping to stiff peaks. Set aside.
Mix cream cheese and brown sugar until light and fluffy.
Add pumpkin and spices and mix to combine.
To finish, fold in prepared whipped cream until no streaks remain.
Pour into prepared pie shell, smooth to an even layer, and freeze a minimum of 4 hours. This pie can also be made a few days in advance.
Before serving, let sit at room temperature for 20 minutes. Slice and serve!