VANILLA PUMPKIN PIE

Graham Cracker Crust:
11/2 Pack Graham Crackers (15 Cookie Sheets)
1/2 Cup Powdered Sugar
1 Stick Butter or Marg. melted

Filling:
1 Box(3oz.) Vanilla Cook and Serve Pudding
1 Cup Half-And-Half
1/2 Cup Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
1/2 Cup(plus 3 Tablespoons) Pumpkin, not pie filling
1/2 Cup Heavy Cream (additional)
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, for garnish

Preheat oven to 300.
Grind graham crackers in a food processor or put in a ziplock bag and crush with a hammer or rolling pin. Add powdered sugar and melted butter and process until totally combined. Or put in a bowl and stir all together good.  Press into the bottom and sides of a pie pan.  Bake for 8 to 10 minutes. Remove from oven and allow crust to cool completely.

In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Can add more or less spices. Just do a taste test. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Add pumpkin and stir to combine. Pour into a glass bowl. Let cool. When cool enough place  in the fridge to cool completely. When mixture is cool, remove from the fridge.
In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and ref. for 2 hours or overnight. When ready to serve sprinkle the graham crackers crumbs on top of pie. Keep ref.