Step 1

CRUST: In a blender or food processor, add the graham crackers and process/blend until the crackers are all crumbs. Empty the crumbs into a medium-sized bowl and stir in the brown sugar and melted butter. Spray a 9-inch spring-form pan or pie dish with non-stick spray. Press crust mixture firmly into the prepared pie plate and partially up the sides. Use the bottom of a 1-cup measuring cup to press down the crust firmly. Cover and place in the freezer while preparing the filling.

Step 2

FILLING: Add the room-temperature cream cheese to the bowl and beat for about 45 seconds or until creamy. Add the pumpkin puree, pumpkin pie spice, vanilla, and fine sea salt. Beat until combined and smooth.

Step 3

FILLING CONT.: Add in the sweetened condensed milk and beat until the mixture is completely combined and smooth. Make sure to scrape the edges of your bowl with a spatula. Fold in the whipped topping until just combined. Be careful to not over mix the whipped topping, but ensure it's well combined with the other filling ingredients.

Step 4

FREEZE: Pour the pumpkin mixture into the prepared crust and cover the pie with plastic wrap and then tightly with foil (to avoid freezer burn). Freeze overnight or for 6-8 hours, until solid and firm.

Step 5

SERVE: When ready to serve, remove cheesecake from the freezer and cut into slices with a sharp knife. See Note If desired, garnish individual slices with whipped cream and crushed graham crackers or a sprinkle of pumpkin pie spice.

Step 6

LEFTOVERS: Cover any leftovers tightly and return promptly to the freezer.