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In a large bowl, whip heavy whipping cream and sugar with a hand mixer or whisk until stiff peaks form.
In another large bowl, beat cream cheese and brown sugar until creamy. Add pumpkin, vanilla, and pumpkin pie spice. Beat until well incorporated. Fold all but 1 cup of the whipped cream into the pumpkin mixture.
Spread evenly into crust. Garnish with the reserved whipped cream.
Refrigerate at least 3-4 hours before serving. Garnish as desired.