For the crust:

2 cups graham cracker crumbs (226 g)

1/2 cup melted butter (113 g)

For the cream cheese layer:

8 oz cream cheese, softened (226 g)

1 cup powdered sugar (120 g)

1 cup whipped topping (227 g)

For the pumpkin layer:

1 can pumpkin puree (15 oz / 425 g)

1 cup whipped topping (227 g)

1/2 cup granulated sugar (100 g)

1 teaspoon pumpkin pie spice

For the topping:

1 cup whipped topping (227 g)

Chopped pecans or walnuts, for garnish

Caramel sauce, to taste

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Prepare the crust: Mix graham cracker crumbs and melted butter until coated. Press into a 9×13-inch dish and chill.
Make the cream cheese layer: Beat cream cheese with powdered sugar until smooth, then fold in whipped topping. Spread over crust.
Make the pumpkin layer: Stir pumpkin puree, granulated sugar, and pumpkin pie spice together. Fold in whipped topping until fluffy. Spread over cream cheese layer.
Top with whipped topping, garnish with nuts, and drizzle caramel sauce.
Chill for at least 3 hours before slicing and serving.

Best made ahead as it needs several hours to chill.

Use gingersnap cookies for a spicier crust.

Homemade stabilized whipped cream can replace Cool Whip.

Store in the refrigerator, covered, for up to 4 days.

Not suitable for freezing.