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Preheat the oven to 350F.
Blend together the pumpkin puree, pumpkin and spice cottage cheese and maple syrup in a high speed blender (or food processor) until thick and creamy and all visible lumps are removed from the cottage cheese.
Add the eggs, pumpkin pie spice and ground cinnamon to the blender and blend until well combined.
Place the graham cracker pie crust onto a baking sheet then fill with the pumpkin pie filling (the crust will crack if it’s not supported by the baking sheet).
Add a glass or ceramic dish filled with 1-2 inches of water to the lowest rack of the oven. This creates a water bath to help prevent the pie from cracking when baking.
Bake the pie on the center rack at 350F for 1 hour.
Remove from the oven and allow to cool at least 1 hour before serving.