Pumpkin Mousse Pie

0 Add the pumpkin puree to a large mixing bowl, followed by the brown sugar, cream cheese, pumpkin pie spice, salt, and vanilla extract. Using a hand mixer, mix until smooth and well combined.
1 Fold the whipped cream into the pumpkin mixture until well incorporated but still fluffy.
2 Spoon the filling into a graham cracker crust, then refrigerate for 2-4 hours.
3 Sprinkle with pumpkin pie spice, grated whole nutmeg, or more whipped cream, then serve and enjoy!