Preheat the oven to 350 and prepare a 9x13 baking dish with grease or parchment. Set to the side.
Using a food processor, combine the cookies, flour, sugar, and salt. Add in the melted butter and process the ingredients until smooth. If you don't have a food processor, use a rolling pin and plastic bag to crush the gingersnap cookies.
Press the cookie mixture into the pan and bake for 8-10 minutes, until the crust is firm.
Make the filling. In a medium-sized bowl, combine the eggs and brown sugar. Add in the pumpkin, spices, vanilla, salt, and evaporated milk. Whisk to combine.
Pour the filling over the cooked crust and place back into the oven to bake for 20-30 minutes, until the filling is set. You want it to be firm in the oven and not jiggling.
While the bars are baking, make the whipped cream. Use a hand mixer or a stand mixer with a whisk attachment and beat the heavy cream with the powdered sugar and vanilla. Gradually add in the powdered sugar to achieve the desired sweetness. Beat until stiff peaks start to form.
When the bars are done, place them in the fridge to cool for at least one hour or overnight. When the bars are fully cool, top them with the whipped topping. Cut, serve, and enjoy!
