Start by mixing the graham cracker crumbs, brown sugar, and melted butter in a bowl until every crumb is coated and smells like pure cozy goodness. Press this mixture evenly into a 9-inch pie dish, making sure the bottom and sides are packed nicely. A flat-bottomed glass works perfectly for this.

Bake for about 8 minutes until the crust turns golden and fragrant, then let it cool completely.

Meanwhile, grab your cold heavy cream and powdered sugar and whip them until soft, fluffy peaks form. Set half aside in the fridge for the topping later, so your pie has that extra “wow” factor.

In another bowl, combine the pumpkin puree, cream cheese, powdered sugar, vanilla, and spices. Beat until silky smooth and completely lump-free.

Then gently fold in half of the whipped cream, taking your time so the filling stays light and airy. This little step keeps the pie creamy without deflating all that fluff.

Pour the filling into your cooled crust and smooth the top with a spatula. Don’t sweat a few gentle waves, they make it look homemade and inviting. Cover loosely and chill in the fridge for at least 5 hours, letting the flavors meld and the filling firm up nicely.

When it’s time to serve, spread the reserved whipped cream over the top and go ahead, dig in! Every bite is creamy, spiced, and utterly comforting.