1TBSPsour cream *optionalthis stabilizes the whipped cream so it will not separate
Pinchof cinnamon for garnish
In a mixing bowl, beat cream cheese until smooth.
Add pumpkin, sugar, pumpkin pie spice and salt. Beat until well combined.
In a separate bowl, whip cream to soft peaks, add vanilla and powdered sugar. Continue to beat to stiff peaks.
Fold one third of the cream into the pumpkin mixture, gently, until combined. (Gently folding will insure you will not deflate the dessert.)
Pour pumpkin mixture into store bought (or homemade pre-baked and cooled) graham cracker crust. Spoon or pipe remaining whipped cream onto the pie, gently. Sprinkle cinnamon over whipped cream on pie, if desired.
Chill pie overnight or around 6-8 hours, or overnight in refrigerator to firm up.
Sprinkle cinnamon over the whipped cream if desired.