Combine the crushed graham crackers and melted butter in a medium sized bowl. Stir to combine so the butter absorbs into the graham crackers. Spread the mixture into the the bottom of a 9 x 9 dish. Press down using a spatula or clean hands.

Using a mixer, combine the softened cream cheese and powdered sugar in a medium sized bowl. Whip until creamy, then fold in 8 ounces of the whipped topping.

Spread the cream cheese mixture onto the crust carefully, spreading with a spatula or offset spatula.

In another mixing bowl combine the evaporated milk, pumpkin puree, instant pudding and pumpkin pie spice. Mix together, then spread the pumpkin mixture over the cream cheese mixture.

Top with the remaining whipped topping and lightly spread to cover.

Refrigerate for 4 hours before serving.

Garnish with additional crushed graham crackers and a sprinkle or cinnamon or pumpkin pie spice.