In a food processor, pulse cookies until fine.

In a mixing bowl combine the cookie crumbs, sugar, and salt. Then add the melted butter until crubs hold together.

Press the crust mixture on the bottom and up the sides of a 9-inch deep dish pie pan. Place the crust in the freezer while preparing the filing.

In a mixing bowl combine the pumpkin puree, sugar, pumpkin pie spice, and salt. Set aside.

In a separate mixing bowl, beat 2 cups of heavy whipping cream until soft peaks form.

Then add the sweetened condensed milk, and mix until stiff peaks form.

Fold in one cup of the whipped cream mixture to the pumpkin mixture until combined.

Spread the remaining whipped cream mixture into the prepared, chilled gingersnap crust.

Then spoon the pumpkin mixture into the pie in about seven dollops. Gently swirl the two mixtures together with a knife.

Freeze the pie for about 4 hours or until firm.

If desired, just before serving, beat 1/2 cup heavy whipping cream and 1 tablespoons of powdered sugar until stiff peaks form.

Pipe the sweetened whipped cream around the edge of the pie. Then sprinkle with a little bit of pumpkin pie spice to garnish.