THE GINGERSNAP BASE

Place the gingersnap biscuits in a heavy freezer bag and crush with a rolling pin until it becomes fine crumbs.

Chop up pecans until they are a similar size to the gingersnap crumbs.

Place crumbs, chopped pecans, espresso powder, and melted butter in a small bowl. Mix to combine.

Divide the mixture (reserving 4 teaspoons for garnish) evenly among four 250 ml jars. Press the mixture into one solid layer using your hands or a cocktail muddler.

FOR THE CREAMY PUMPKIN LAYER

Mix softened cream cheese and sugar together in a large bowl or bowl of a stand mixer.

Add the pumpkin purée, espresso powder, sugar, spices, and vanilla extract. Mix well until no lumps remain.

Fold in 1/2 of the stabilized whipped into the pumpkin mixture. Add this layer to the jars.

FOR THE STABILIZED WHIPPED CREAM

Whip 1 cup heavy whipping cream for one minute. Gradually whip in three tablespoons of confectioner's sugar.

Continue whipping until stiff peaks form. Use 1/2 in the pumpkin mixture and place the remaining half in a piping bag. Pipe immediately or refrigerate for up to one day before use. Pipe whipped cream on top of the pumpkin layer.

TO FINISHScatter the reserved crumb mixture over the piped whipped cream and add a half pecan for additional garnish.