Line the bottom of the lined loaf pan with gingersnaps. Drizzle caramel sauce on top of the cookies (about 1/4-1/3 c per layer). Scoop 1/3 of the sweetened pumpkin cream on top of the caramel drizzle. Smooth into the corners and into an even layer. Repeat.
Gently fold the excess parchment onto the top layer of cream. Wrap the whole loaf pan with plastic cling wrap. Chill in the fridge for at least 6-8 hours and up to overnight. About an hour before serving, move the loaf pan (still wrapped) into the freezer.