In a mixing bowl with an electric mixer, beat the cream cheese until light and fluffy.

Add in the powdered sugar and continue mixing until well mixed.

Then add in the pumpkin puree and vanilla.

Continue to mix until everything is well incorporated.

In a separate bowl, beat the heavy cream on medium speed for 1 - 2 minutes.

Then increase the speed to high and beat until stiff peaks form.

Add the whipped cream to the pumpkin mixture; reserving a little to decorate the pie if desired.

Gently fold in until they are both well combined.

Spread the mixture evenly in the prepared graham cracker crust.

Place in the refrigerator for at least 4 hours.