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Preheat oven to 325°F.
Combine graham cracker crumbs, sugar and salt.
Add melted butter and stir until well combined.
Dump the crumbs into a 9 or 9 ½ inch deep dish pie plate.
Firmly press the crumbs into the bottom and up the sides of the pie plate.
Use the bottom of a glass or measuring cup to pack it in.
Bake the crust for 8-10 minutes, until golden brown and fragrant.
Cool to room temperature.
Using a hand mixer or stand mixer, whip the heavy cream and powdered sugar until stiff peaks form.
Transfer bowl to the refrigerator.
In a separate bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese, powdered sugar, vanilla, pumpkin puree, and spices until smooth and combined.
Add half (eyeball it) of the chilled whipped cream to the pumpkin mixture.
Beat briefly, until just combined.
Place the remaining whipped cream back in the fridge - this will be for topping the pie.
Pour the pumpkin mixture into the crust and smooth the top.
Cover and refrigerate for at least 6 hours (preferably overnight), until fully chilled.
To serve: Top the pie with the remaining whipped cream.
Sprinkle with cinnamon sugar or graham cracker crumbs (or any other topping desired) and serve.