How to Make It
Coat a 9-inch pie plate with cooking spray.
Pulse crackers and ¼ teaspoon salt in a food processor until finely ground (you should have 2 cups). Add butter and pulse to combine (mixture should hold together when squeezed in your palm). Using a flat-bottomed glass or measuring cup, press crumbs firmly into bottom and up sides of pie plate. Freeze until set, about 15 minutes.
Meanwhile, melt chocolate chips in a medium microwave-safe bowl, stirring every 30 seconds, until smooth. Let cool. Whisk in pumpkin puree.
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium-high until creamy. Add vanilla, cinnamon, ginger, cloves, and remaining ½ teaspoon salt, scraping down sides and bottom of bowl as needed; beat to combine. Stop mixer, add pumpkin mixture, and beat to combine.
Pour filling into pie plate and smooth the top. Refrigerate until set, at least 4 hours and up to overnight. Serve topped with whipped cream.