Easy No-Bake Pumpkin Cheesecake

1. Beat cream cheese and sugar together in a large bowl until fluffy and thoroughly combined.
2. Beat in pumpkin purée and pumpkin pie spice until combined.
3. In a separate bowl, whip heavy cream until soft peaks form. Add 2 ½ tablespoons sugar and continue whipping until stiff peaks form.
4. Gently fold whipped cream into pumpkin mixture.
5. Pour pumpkin mixture into graham cracker crust.
6. Cover pie with plastic wrap and refrigerate 8 hours or overnight before serving.

Recipe provided by Scattered Thoughts of a Crafty Mom