Prepare the Maple Cookie Crust

• Lightly grease a 9-inch pie dish with cooking spray.
• In a food processor, pulse the maple creme sandwich cookies until they form fine crumbs.
• Add the melted butter to the crumbs and pulse again until the mixture resembles wet sand.
• Press the crumb mixture evenly into the bottom and up the sides of the greased pie dish. Use the back of a spoon or a flat-bottomed measuring cup to press it firmly in place. Set the crust aside.

Make the Pumpkin Mousse Filling

• In a large mixing bowl, beat the softened cream cheese on medium speed with an electric mixer until smooth and creamy.
• Add the canned pumpkin purée, pumpkin pie spice, and vanilla extract to the bowl. Continue mixing until the ingredients are well combined.
• Gradually sift in the powdered sugar, beating until the mixture is smooth and fluffy.
• In a separate mixing bowl, whip the cold heavy cream on high speed until stiff peaks form.
• Gently fold the whipped cream into the pumpkin mixture using a spatula. Fold just until combined, being careful not to over-mix so the mousse remains light and airy.

Assemble the Pie

• Spoon the pumpkin mousse filling into the prepared crust. Spread it out evenly with a spatula, smoothing the top for a polished look.
• Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the mousse to set.

Optional Whipped Cream Topping

• Just before serving, make the whipped cream topping by beating the cold heavy cream, powdered sugar, and vanilla extract in a mixing bowl on high speed until soft peaks form.
• Spread or pipe the whipped cream over the pie and sprinkle with freshly grated nutmeg, if desired.

Serve and Enjoy

• Slice the pie into wedges and serve chilled. Pair with a warm beverage like spiced apple cider or coffee for a cozy autumn treat.