First in the bowl of a stand mixer or a large bowl, using an electric mixer, beat the cream cheese until light and fluffy. Add in powdered sugar a little at a time, beating between each addition until it has all mixed in.

Add in the pumpkin puree and vanilla and continue to mix until it is all well blended, set aside.

In a separate bowl use an electric mixer to beat the heavy cream. Start with the mixer on medium speed for 1-2 minutes, or until the cream begins to thicken. Increase the speed to high and continue beating until stiff peaks form.

Gently spoon the whipped cream into the pumpkin cream cheese mixture and then fold in gently until well mixed.

Spread the pumpkin mixture evenly in the graham cracker crust, cover with plastic wrap or aluminum foil and place in the fridge for at least 4 hours.

When ready to serve, slice into 8 pieces and top with whipped topping if desired