Prep the pan. Use a 9-inch pie pan. Lightly grease it or line the bottom with a round of parchment for easier slicing.

Make the crust. Stir the crushed cookies, melted butter, sugar, and a pinch of salt until the crumbs look like wet sand. Press the mixture firmly into the bottom and up the sides of the pie pan. Use the bottom of a measuring cup to pack it tight.

Chill the crust. Refrigerate the crust for at least 20 minutes to firm up. If you want a crisper crust and don’t mind a quick bake, you can bake it at 350°F for 8 minutes, then cool completely—still counts as “no-bake” in spirit, but optional.

Beat the cream cheese. In a large bowl, beat softened cream cheese until smooth and fluffy, about 1–2 minutes. This prevents lumps later.

Add sugars and spices. Beat in powdered sugar, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves (if using), and salt. Scrape the bowl so everything blends evenly.

Mix in the pumpkin. Add the pumpkin puree and beat until fully combined and creamy. The mixture should look silky and thick.

Whip the cream. In a separate cold bowl, whip the heavy cream to medium-stiff peaks. Don’t overwhip—stop when it holds a peak that gently curls at the tip.

Fold gently. With a spatula, fold the whipped cream into the pumpkin mixture in two to three additions. Use light, sweeping motions to keep it airy.

Fill the crust. Spoon the filling into the chilled crust and smooth the top. Tap the pan lightly on the counter to settle any air pockets.

Chill to set. Cover and refrigerate for at least 4 hours, ideally overnight. The longer rest helps it slice cleanly and deepens the flavor.

Garnish and serve. Top with whipped cream and a dusting of cinnamon or chocolate shavings. Slice with a warm, clean knife for neat wedges.