NoBake Pumpkin Pie in 20 Minutes

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand. Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup. Place in the freezer for 10 minutes to flash-set.
2. In a large bowl, beat the softened cream cheese and powdered sugar until the mixture is pale and smooth. Fold in the pumpkin puree, cinnamon, ginger, cloves, and vanilla extract, mixing until the color is a uniform deep orange and no white streaks remain.
3. In a separate chilled bowl, whip 1 cup of heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture using a rubber spatula using a slow 'over-and-under' motion.
4. Pour the filling into the chilled crust and smooth the top with a spatula. Cover tightly with plastic wrap and refrigerate for at least 4 hours (or overnight) until firm.
5. Whip the remaining 1 cup of heavy cream with maple syrup and cinnamon until stiff peaks form. Pipe or dollop the cream onto the chilled pie immediately before serving.