1½cupsgraham cracker crumbs and some extra crumbs for garnish if desired
¼cuppecanschopped super fine or crushed in food processor
¼tsppumpkin pie spice
For the filling:
16ounces(2 blocks) of cream cheesesoftened
15ounces(1 can) pumpkin puree
1½tsppumpkin pie spice
Cinnamon garnish, optional
In a medium bowl mix together the graham cracker crumbs, crushed pecans, sugar, pumpkin pie spice and melted butter.
Press the mixture into an 8x8 dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
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 8x8 dish in the refrigerator while preparing the next step.
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 8x8 dish.
Spread the Cool Whip on top of the 8x8 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.
Fridge Storage: To store, tightly cover with plastic wrap or a lid.
Freezer Storage: Cover in an airtight container and place in the freezer. You can cut a slice at a time and enjoy or let the entire dish thaw in the fridge until ready to serve. You can freeze this dessert for up to 1 month.