Prepare crust by placing your graham cracker crust in a 9-inch pie dish. If making homemade crust, crush 1 ½ cups of graham crackers, combine with melted butter, and press into the dish.

In a large mixing bowl, combine cream cheese, pumpkin puree, powdered sugar, and vanilla extract. Blend on medium for 2-3 minutes until smooth.

Gently fold in Cool Whip with a spatula until fully combined and fluffy.

Pour the pumpkin filling into the prepared crust and spread evenly.

Cover with plastic wrap and chill in the refrigerator for at least 1 hour.

Slice into wedges, and consider topping with extra Cool Whip or caramel.