In a medium-sized bowl, combine the crushed gingersnap cookies with the melted butter. Press the gingersnap mixture into a 9-inch pie pan and up the sides to form the crust. Refrigerate until ready to use.

In another medium-sized bowl using a hand-held electric mixer, whip together the pumpkin puree, marshmallow fluff, and pumpkin spice. Fold in the whipped topping until fully incorporated using a rubber spatula.

Pour the pumpkin mixture into the prepared pie crust, decorate with more whipped topping and some crushed gingersnaps if desired, and freeze for at least 4 hours.

Let sit at room temperature for 15 minutes before serving to soften slightly. Enjoy!