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In a large mixing bowl or stand mixer, add the cream cheese and mix until creamy.
Add pumpkin puree, powdered sugar, pumpkin pie spice, and most of the graham cracker crumbs and mix well until thoroughly combined and smooth.
3. Divide no bake pumpkin pie filling mixture into 4 separate glasses. We used 8 oz. glasses, but you can also use plastic cups or make little pumpkin pies in jars.
4. Top each pumpkin pie cup with whipped cream, a hint of pumpkin pie spice, and the reserved graham cracker crumbs as garnish.