Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated
Press into Pie Dish:
Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the back of a spoon to compact it. Place the crust in the refrigerator to set while preparing the filling.
Make the Filling:
– In a large bowl, beat the softened cream cheese until smooth and creamy. – Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Beat until well combined and smooth.
Fold in Whipped Cream:
Gently fold in the whipped cream or whipped topping until the mixture is light and fluffy. Be careful not to deflate the whipped cream.
Fill the Crust:
Remove the pie crust from the refrigerator. Spoon the pumpkin cheesecake filling into the crust, spreading it evenly.
Place the pie in the refrigerator to chill for at least 4 hours or overnight. This allows the filling to set.
Before serving, garnish the pie with additional whipped cream, a sprinkle of ground cinnamon, and crushed graham crackers if desired.