Place St André in the freezer to chill. Preheat oven to 350°F, and grease the sides of a 10" spring form pan with 1 tsp. butter. Mix together the ginger cookie crumbs, pecans and butter until crumbly, and press mixture into the bottom of the spring form pan. Bake for 7 minutes.
Meanwhile, remove the St André from the freezer and slice it horizontally into six thin, even, disc-shaped slices. Remove the crust from the oven, and immediately place the St André slices evenly on the crust. Allow the cheese to soften slightly on the warm crust, then spread the St André to form an even layer of cheese on the crust and set aside.
Place unflavored gelatin and granulated sugar in a small bowl. Pour boiling water over gelatin and sugar, stir until dissolved and set aside.
In a large bowl using a wire whisk, mix together the pumpkin, mascarpone cheese and pumpkin pie spice until well blended. Slowly whisk the gelatin into the pumpkin mixture, and pour into the spring form pan.
Cover tightly with plastic wrap (don't let it touch the top of the filling) and refrigerate overnight.
30 minutes before serving: Remove pan from refrigerator and run a wet knife around the edge. Release the spring form and lift the sides off slowly. Using an electric mixer, whip the heavy cream, powdered sugar and vanilla until stiff peaks form. Pipe whipped cream decoratively onto top of dessert, garnish with sugared pecans and cinnamon sticks, and serve. Removing the dessert from the refrigerator allows the St André to soften to a creamy consistency. Piping whipped cream and other creamy fillings or toppings is simple. Fill a zipper-seal plastic bag with the whipped cream, press out any excess air in the bag, seal the top and snip off one of the bottom corners. Using even pressure, push the whipped cream out of the bag in a decorative pattern onto the dessert.