Line a loaf pan with plastic wrap or waxed paper with long ends, so you can lift the cake out later for slicing.

Whip the heavy cream until it starts to thicken. Add the sifted sugar and whip until stiff peaks form.

Mix the pumpkin, vanilla, and spices together and gently fold into the whipped cream until no streaks remain.

Spread a thin layer of the filling on the bottom of the loaf pan. Add a single layer of wafer cookies, overlapping slightly if necessary. Add a layer of filling (I used approximately 2 ice cream scoops of filling per layer) and then more wafers, pressing down lightly on every layer of wafers to keep them flat and even. Finish off with a layer of filling.

Cover loosely and refrigerate for 4 hours (or overnight.)

Remove the cake from the pan and top with chocolate curls. Slice the cake with a large sharp knife.

Keep chilled.