Pumpkin Cream Pie

25 2in. gingersnap cookies, finely crushed
1/4 C. butter or margarine, melted
8 oz. cream cheese, softened
15 oz. can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 C. heavy whipping cream
1 1/2 C. powdered sugar
whipped cream and gingersnaps for garnish, if desired

Stir together crushed gingersnaps and butter; press into a greased 9in. pieplate. Bake at 350 degrees for 8 min. Cool completely on wire rack.
Beat cream cheese in a large bowl at medium speed with an electric mixer until creamy. Add pumpkin and next 4 ingredients; beat until blended.

Beat whipping cream until foamy; graddually add powdered sugar, beating until stiff peaks form. Fold whipped cream into pumpkin filling until well-blended. Spoon into crust. Cover and chill 8 hrs. Garnish if desired.