In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.

Press the mixture firmly into the bottom of a 9-inch springform pan or dish.

Chill in the refrigerator while preparing the filling.

2. Make the Pumpkin Filling

In a large bowl, beat the softened cream cheese until smooth.

Add powdered sugar, pumpkin puree, vanilla, cinnamon, ginger, and nutmeg. Mix until well combined.

Gently fold in the whipped topping until the mixture is light and fluffy.

3. Assemble the Dessert

Spread the pumpkin filling evenly over the chilled crust.

Smooth the top and refrigerate for at least 2–3 hours, or until firm.

4. Add Topping

Before serving, spread additional whipped topping over the pumpkin layer.

Sprinkle with cinnamon for garnish, if desired.

Serving and Storage Tips