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In a bowl combine heavy whipping cream, maple syrup, & vanilla. Whip until stiff peaks form. Set aside.
In another bowl, whip softened cream cheese. Add pumpkin purée and pumpkin pie spice. Whip again until nice and smooth.
Fold most of the whipped cream mixture into the pumpkin mixture, reserving some (about ½ C.) for later. Set the reserved whipped cream aside in the refrigerator.
Lay out graham crackers in a rectangular dish. Spread some of the folded whipped pumpkin mixture on top. Add more graham crackers on top of that. Repeat the process until you get to the top. It will make about 4 to 5 layers. The top layer will be the reserved whipped cream.
Spread the reserved whipped cream on top. Decorate with crushed graham crackers and pumpkin pie spice. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Enjoy!