NoBake Pumpkin Pie with Cream Cheese

Instructions:

1. In a medium bowl, stir together the graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand.
2. Firmly press the mixture into the bottom and up the sides of the 9-inch pie plate, packing it tightly to avoid air pockets.
3. Place the crust in the freezer for 10 minutes to firm up.
4. Beat the softened cream cheese and powdered sugar on medium-high until completely smooth and no lumps remain.
5. Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice until the color is uniform.
6. In a separate chilled bowl, whip 1 cup of heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the pumpkin mixture using a spatula to maintain a light texture.
8. Pour the filling into the chilled crust, smoothing the top with a spatula.
9. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
10. Just before serving, whip the remaining heavy cream, powdered sugar, and cinnamon together to create the topping.