# Components:
→ Pumpkin Layer
01 - 1 (15 oz) can pure pumpkin puree
02 - 1 cup heavy cream
03 - 3/4 cup sweetened condensed milk
04 - 1/2 cup whole milk
05 - 1/3 cup light brown sugar, packed
06 - 2 teaspoons pumpkin pie spice
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon salt
→ Whipped Cream Layer
09 - 2 cups heavy cream, chilled
10 - 1/3 cup powdered sugar
11 - 1 teaspoon vanilla extract
→ Assembly
12 - 1 box (14 oz) graham crackers
13 - Optional: ground cinnamon or extra pumpkin pie spice, for dusting
# Directions:
01 - Whisk pumpkin puree, heavy cream, sweetened condensed milk, whole milk, brown sugar, pumpkin pie spice, vanilla extract, and salt in a large bowl until thoroughly combined.
02 - Using a chilled bowl and electric mixer or whisk, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
03 - Arrange one layer of graham crackers at the base of a 9x13-inch baking dish, breaking pieces as needed to fit.
04 - Evenly spread one-third of the pumpkin mixture over the graham crackers.
05 - Gently spread one-third of the whipped cream on top of the pumpkin mixture.
06 - Build two additional layers by repeating the graham crackers, pumpkin mixture, and whipped cream. Finish with the last portion of whipped cream.
07 - Smooth out the top layer and dust with ground cinnamon or pumpkin pie spice, if desired.
08 - Cover the dish and refrigerate for at least 4 hours, ideally overnight, so the layers can soften and set.
09 - Slice into portions and serve chilled.
