In a medium saucepan, combine the pumpkin, ginger, cinnamon, nutmeg, and a pinch of salt. Cook over medium heat, stirring frequently until steaming heavily, darker in color and slightly thicker, about 5 minutes. 

Remove from heat and add the cream cheese and vanilla. Mix until smooth. Transfer to a large bowl and stir in the condensed milk. Let cool completely.

Using an electric mixer, beat the heavy cream until medium peaks form. Fold into the pumpkin mixture. Chill until ready to serve.

If desired, spoon into 4-ounce jars. Serve topped off with whipped cream and crushed ginger cookies.