1 ½ cups graham cracker crumbs (about 10 graham crackers)
3 tbsp melted butter
1 can (15 oz) canned pumpkin
2 cups cream cheese
1 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
Pinch of salt
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix well. Press the mixture into the bottom of a 9-inch pan to make the crust and refrigerate it.
Beat softened cream cheese in a bowl. Add canned pumpkin, powdered sugar, vanilla, cinnamon, ginger, nutmeg, and salt. Mix well.
Beat heavy cream in a bowl then fold it in pumpkin mixture until smooth.
Pour pumpkin mixture on prepared crust. Smoothen the top, cover with foil and refrigerate for 4 hours or overnight. Once firm, slice it to serve.