• Prepare the phyllo shells by removing them from the package and placing them on a plate or in a storage container.

Make the filling:

• In a bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer or a whisk and some serious arm strength), combine the cream cheese, pumpkin puree, cinnamon, ginger, cloves, and nutmeg. Mix over medium/high speed until combined.
• Turn off the mixer, scrape to combine, and add 3/4 cup of confectioners' sugar. Turn the mixer speed to low and add the vanilla extract. Mix on low speed until the confectioner's sugar is mostly combined with the pumpkin puree/cheese mixture.
• Raise the speed to medium/high and mix until the ingredients are fully combined and the filling is light and fluffy. If you prefer a sweeter filling, feel free to add more confectioner's sugar. A good rule would be to add 1 tablespoon at a time until you achieve desired sweetness.
• Add the heavy cream in three parts, allowing it to thicken slightly after each addition. Whip on high until thickened, about 15-20 more seconds. Turn off the mixer.
• Fill a piping bag fitted with a round or star tip with the pumpkin cream cheese filling and pipe those pie shells as high as you can. Alternatively, you can spoon the filling into the mini pie shells using a cookie scoop or a teaspoon.
• Top with crushed gingersnap cookies for garnish if desired.
• Store in an airtight container in the refrigerator.