Ingredients

For the crust:
1½ cups graham cracker crumbs and some extra crumbs for garnish if desired
¼ cup pecans chopped super fine or crushed in food processor
3 tbsp sugar
¼ tsp pumpkin pie spice
6 tbsp butter melted

For the filling:
1 cup whipping cream chilled
16 ounces (2 blocks) of cream cheese softened
¾ cup powdered sugar
1 tsp vanilla
15 ounces (1 can) pumpkin puree
2 tbsp brown sugar
1½ tsp pumpkin pie spice
8 ounces Cool Whip
¼ cup pecans chopped
Cinnamon garnish, optional

Directions

Layer One:
In a medium bowl mix together the graham cracker crumbs, crushed pecans, sugar, pumpkin pie spice and melted butter.

Press the mixture into an 8×8 dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.

Layer Two:
In a large mixing bowl place, the softened cream cheese, powered sugar, vanilla extract and using a hand mixer combine until light and fluffy and no lumps. Set aside.

In a chilled medium mixing bowl place, the heavy whipping cream. Using a hand mixer on high beat the cream until stiff peaks form, about 5 minutes.

Gently add the heavy whipping cream to the cream cheese mixture and fold together with a rubber spatula. Once combined spoon half of the cream cheese/whipped cream mixture on top of graham cracker crust.

Set the other half of the mixture aside.

Place the 8×8 dish in the refrigerator while preparing the next step.

Layer Three:
In the bowl with the remaining cream cheese/whipping cream mixture add the pumpkin puree, brown sugar and pumpkin pie spice. Gently fold together until combined and solid in color.

Spoon the mixture on top of layer three in the 8×8 dish.

Layer Four:
Spread the Cool Whip on top of the 8×8 dish as the last layer.

Garnish with remaining ¼ cup chopped pecans and dusting of cinnamon if desired.

Chill at least one hour before serving.