Crust:

1. In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.

Filling:

1. In a stand mixer or large mixing bowl, combine the pudding mix, heavy cream, pumpkin pie spice and cinnamon with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box. If you have a stand mixer, this is a great time to use it because when you beat the pudding mix and heavy cream together, the mixture will be very thick. 
2. Add the pumpkin puree and cool whip, mix on low until combined. Spread this mixture over the crust. Once you add in the cool whip, the mixture will become more creamy and fluffy. Cover the pie pan with plastic wrap and refrigerate for 8 hours or overnight. 

Topping:

1. Before serving the pie – place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
2. Remove the bowl from the freezer. Add the heavy cream, powdered sugar, vanilla extract, and cinnamon, beat with an electric mixer for 4-5 minutes, or until stiff peaks form. It is ready when scoop-able with a spoon and holds its shape.
3. Spoon onto the pie. Slice and serve.