Line 48 mini muffin tins with mini cupcake liners. Place one ginger snap at the bottom of each tin, flat side down.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until it begins to thicken. Gradually beat in ½ cup powdered sugar and beat until soft peaks form. Beat in the vanilla. Remove to a separate bowl and if possible, change to the paddle attachment.

In the same bowl the cream was whipped, beat the cream cheese until smooth. Gradually beat in the remaining cup of powdered sugar then add the pumpkin and spice, Beat until smooth and well combined. Reserve 1 cup of the whipped cream, put in a small food storage bag, and refrigerate, Fold the rest of the whipped cream into the pumpkin mixture.

Spoon pumpkin mixture into each muffin tin, a small ice cream scoop works well for this. Snip the tip of the food storage bag with the whipped cream in it and pipe the cream on top of the pumpkin mixture. Top with the crystalized ginger and refrigerate for at least 4 hours.