How to Make It
Preheat oven to 350°F. Stir together gingersnap crumbs and melted butter in a bowl until mixture resembles wet sand. Press mixture into bottom and up sides of a 9 1/2-inch deep-dish glass pie plate. Bake in preheated oven until crust is set, about 10 minutes. Let cool completely on a wire rack, about 30 minutes.
Beat powdered sugar, cookie butter, cream cheese, molasses, ginger, cinnamon, and allspice in a large bowl with an electric mixer fitted with a paddle attachment on medium-high speed until smooth, about 1 minute. Beat heavy whipping cream in a separate large bowl with an electric mixer fitted with a whip attachment on high speed until soft peaks form, about 2 minutes. Add to cookie butter mixture; beat with paddle attachment on medium-high speed until smooth and thick, about 30 seconds. Pour mixture into cooled crust. Cover loosely with plastic wrap. Chill at least 8 hours or up to overnight.
Remove plastic wrap from pie. Garnish pie with whipped cream and cinnamon. Cut into 10 slices.