• Lightly grease an 8x8-inch baking dish with butter or shortening. Set aside.

Prepare the crust:

• Place the ginger snap cookies in a food processor and process until finely crushed, about 30 seconds. With the processor running on low speed, slowly pour in the melted butter. Continue processing until the crumbs begin to pull away from the sides of the bowl.
• Transfer the crumb mixture to the prepared baking dish. Press it firmly and evenly into the bottom of the dish to form the crust. Place the dish in the freezer for at least 20 minutes.

Prepare the cream cheese layer:

• In a medium or large mixing bowl, combine the cream cheese and granulated sugar. Beat with an electric hand mixer on medium speed until completely smooth and free of lumps.
• Fold in the whipped topping using a spatula until evenly combined. Spread the mixture evenly over the chilled crust. Refrigerate for 1 hour.

Prepare the pumpkin layer:

• In a large bowl, whisk together the instant vanilla pudding mix and cold milk until the pudding begins to thicken.
• Add the pumpkin puree and pumpkin pie spice. Whisk until smooth and fully combined. Fold in the whipped topping until evenly mixed.
• Spread the pumpkin mixture evenly over the cream cheese layer. Refrigerate for 1 additional hour.

Prepare the whipped cream topping:

• In a medium mixing bowl, combine the heavy whipping cream and powdered sugar. Beat with an electric hand mixer on medium-high speed until stiff peaks form, approximately 5 minutes.
• Spread the whipped cream evenly over the pumpkin layer. Cover the dish with foil or plastic wrap and refrigerate for at least 4 hours, or until fully set. For best results, chill overnight.
• Before serving, sprinkle the top lightly with ground cinnamon. Serve chilled.