Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (65g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 cup (245g) pumpkin puree
  • 1 tsp (2.5ml) vanilla extract
  • 1.5 tsp (3.5g) pumpkin pie spice
  • 2 cups (480ml) whipped topping, thawed
  • 1/2 cup (120ml) whipped topping
  • 1 pinch cinnamon

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture looks like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate or springform pan. Place the crust in the freezer for 10 minutes to set.
  2. In a large bowl, beat the softened cream cheese and powdered sugar on medium-high speed until the mixture is smooth and air bubbles form.
  3. Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat until the color is uniform and the scent is aromatic.
  4. Using a rubber spatula, gently fold in 2 cups of whipped topping using a 'cut and fold' motion until no white streaks remain and the filling is cohesive.
  5. Spoon the filling into the chilled crust and smooth the top with a spatula.
  6. Top with the remaining 1/2 cup of whipped topping, either spread evenly or piped in swirls. Garnish with a pinch of cinnamon.
  7. Refrigerate for at least 4 hours (or overnight) until firm before slicing.