Ingredients:

Crust:

• 30 Graham Crackers
• 5 tbsp melted Butter
• 2 tbsp Sugar

Filling:

• 16 oz softened Cream Cheese
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 15 oz Pumpkin Puree
• 1 tsp Vanilla
• 1 tbsp Pumpkin Pie Spice (use store bought or my Homemade Pumpkin Spice Recipe)
• 16 ounce Cool Whip

Instructions:

1. Crush graham crackers in food processor.
2. Add melted butter and sugar and pulse to incorporate.
3. Press mixture into bottom and partially up the sides of a springform pan.
4. Refrigerate at least 30 minutes to firm.
5. In a large bowl, beat cream cheese, brown sugar and sugar until creamy.
6. Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
7. Fold pumpkin mixture into whipped cream.
8. Spread evenly into crust.
9. Refrigerate at least 2-3 hours before serving.
10. Garnish with additional whipped topping if desired.