Whipped Pumpkin Pie with Graham Crust

Instructions:

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate using the back of a measuring cup.
3. Place the crust in the freezer for 10 minutes to set.
4. In a large bowl, beat the softened cream cheese until smooth.
5. Gradually stir in the pumpkin puree, sweetened condensed milk, pumpkin pie spice, cinnamon, salt, and vanilla. Mix on medium speed until velvety.
6. In a separate chilled bowl, beat the heavy whipping cream on high speed until stiff peaks form.
7. Gently fold one-third of the whipped cream into the pumpkin base to lighten the mixture.
8. Carefully fold in the remaining whipped cream using a figure-eight motion until no white streaks remain.
9. Pour the filling into the chilled graham cracker crust and smooth the top with a spatula.
10. Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, or overnight, until firm.