1 (15 ounce) can pumpkin
1 (7 ounce) jar of marshmallow fluff (or sometimes called marshmallow cream)
1/4 cup brown sugar
1/4 cup powdered sugar
1 tablespoon pumpkin pie spice
1 (12 ounce) container of whipped topping, thawed slightly, divided
1 (9 inch) graham cracker crust
In a large mixing bowl, combine the first 5 ingredients and half of the whipped topping with a spoon. Once combined, spoon the mixture into the prepared graham cracker crust. Freeze at least 4 hours before serving (you can freeze up to 48 hours if you like). Thaw just a bit before slicing and serving. Garnish with reserved whipped topping.
Source: Mix & Match Mama Eats