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To make the crust: Add the cookies to the bowl of a food processor and pulse until they become coarse crumbs. Add the melted butter and pulse until thoroughly combined.
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Press the crumbs into the bottom and up the sides of a 9" pie pan that’s at least 1 1/4" tall. Use the bottom of a measuring cup or a small, flat-bottomed glass to help compress the crust into an even layer. Refrigerate, uncovered, while you make the filling.
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To make the filling: In the bowl of a stand mixer fitted with the whisk attachment or working in a large bowl with an electric hand mixer, beat the cream and vanilla until the mixture starts to look foamy, about 20 seconds. Sift the confectioners’ sugar into the cream and continue beating on medium-high until the cream becomes thick and voluminous and forms medium peaks, about 30 to 45 more seconds (be careful not to overwhip). Transfer to a large bowl.
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In the same bowl used for the whipped cream, beat the cream cheese until smooth. Add the pumpkin purée, pumpkin pie spice, and salt and mix until homogeneous.
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Using a flexible spatula or a whisk, gently fold the pumpkin mixture into the whipped cream until fully incorporated. The whipped cream will deflate somewhat; that’s OK.
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Spoon the filling into the refrigerated crust and spread it into a smooth, even layer with a small offset spatula or the back of the spoon.
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Cover the pie with plastic wrap or your favorite reuseable wrap, pressing directly onto the surface, and refrigerate for at least 6 hours or up to 24 hours.
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To make the topping: In the bowl of a stand mixer fitted with the whisk attachment or working in a large bowl with an electric hand mixer, make sweetened whipped cream following the directions in step 3.
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Dollop the whipped cream on top of the pie, then sprinkle crushed cookies over the top before slicing and serving.
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Storage information: Store leftover pumpkin mousse pie, covered, in the refrigerator for 3 days.
