Ingredients:
For the crust:
1 ½ cups graham cracker crumbs 
⅓ cup melted butter 
¼ cup granulated sugar 
For the filling:
1 ½ cups pumpkin puree 
1 cup cream cheese, softened 
½ cup granulated sugar
1 tsp cinnamon 
½ tsp nutmeg 
½ tsp ground ginger 
1 tsp vanilla extract 
1 cup whipped cream (plus extra for garnish)
Instructions:
Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch pie dish to form an even crust. Chill in the refrigerator for 20 minutes. 
Make the filling: In a large bowl, beat the cream cheese until smooth. Add pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, and vanilla extract, mixing until fully combined. 
Fold in whipped cream: Gently fold the whipped cream into the pumpkin mixture to make it light and fluffy. 
Assemble the pie: Pour the filling over the chilled crust and spread it evenly. 
Chill: Refrigerate the pie for at least 4-6 hours, or until firm. 
Garnish and serve: Top with additional whipped cream and a sprinkle of cinnamon before serving. Enjoy! 
Prep Time: 15 minutes | Chilling Time: 4-6 hours | Total Time: ~6 hours
Calories: ~280 kcal per slice | Servings: 8 slices