1 8oz package cream cheese, softened
1 cup pumpkin puree
1 tub (3 cups) whipped topping, divided
½ cup sugar
½ tsp pumpkin pie spice
1 cup graham cracker crumbs
2 tbsp butter, melted
Cream together softened cream cheese and sugar in a medium bowl.
Add in pumpkin puree and pumpkin pie spice until thoroughly combined.
Fold 2½ cups whipped topping into pumpkin cream cheese mixture and refrigerate.
When ready to serve, stir together graham cracker crumbs with melted butter.
Layer pumpkin cheesecake and graham cracker crumbs and top with remaining whipped topping.