A delightful twist on the classic pumpkin pie, featuring a creamy filling and a spiced graham cracker crust.
Combine the graham cracker crumbs, melted butter, ground cinnamon, and nutmeg in a mixing bowl.
Press the crust mixture firmly into the pan to ensure it holds together well.
Press the crust mixture evenly into the bottom and sides of a 9-inch pie pan.
Use the bottom of a glass to press the crust evenly and firmly.
In a mixing bowl, beat the softened cream cheese until smooth.
Ensure the cream cheese is at room temperature for easier mixing.
Add the canned pumpkin, ground ginger, and ground clove to the cream cheese and mix until well combined.
Taste the mixture and adjust spices to your preference.
Fold in the whipped cream gently to maintain its airy texture.
Use a folding motion to keep the filling light and fluffy.
Pour the filling into the prepared crust and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Sprinkle ground cinnamon over the top for garnish.
Add a dollop of whipped cream for extra decoration.
Chill the pie in the refrigerator for at least 4 hours before serving.
For best results, chill the pie overnight to allow flavors to meld.
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