Make the Crust: In a mixing bowl, blend the graham cracker crumbs with granulated sugar and melted butter until the texture resembles damp sand. Firmly press this mixture into the base and along the sides of a 9-inch pie dish. Set the crust in the refrigerator to chill while you whip up the filling.

Prepare the Filling: In a large mixing bowl, beat the heavy whipping cream until soft peaks form. Set aside.

Mix the Pumpkin Filling: In a separate bowl, combine the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and salt. Gently fold the whipped cream into the pumpkin mixture until well combined and smooth.

Assemble the Pie: Pour the pumpkin filling into the prepared crust, spreading it out evenly with a spatula. Smooth the top of the pie and cover it loosely with plastic wrap.

Chill: Chill the pie in the refrigerator for a minimum of 4 hours, allowing the filling to firm up. For optimal results, consider leaving it to rest overnight for a more pronounced flavor and texture.

Serve: Slice and serve chilled, topping with additional whipped cream if desired.