Mix all the ingredients for the graham cracker crust together in a large bowl until the mixture has the texture of wet sand.

Press the graham cracker mixture into a pie plate or springform pan you've sprayed liberally with nonstick spray.

Bake the crust for 6 to 8 minutes at 350 degrees.

Remove from the oven and let it cool.

Set the crust aside.

Add all the ingredients for the pumpkin pie filling to a large mixing bowl and beat them together with an electric mixer until they are well combined.

Scrape down the sides as needed.

Preheat the oven to 425 and set a casserole dish filled halfway with water on the bottom oven rack.

While the oven comes to temperature, pour the pie filling into the crust and place the pie in the oven on the middle rack, situated over the dish of water.

Bake the pumpkin pie at 425 for 15 minutes. 

After 15 minutes, turn the heat down to 350 and bake for 40 more minutes or until the edges of the pie are set but the interior is still a bit jiggly.

Once the pie is set, let it cool in the oven with the door slightly opened for 15 minutes.

Open the door more and keep cooling it in the oven for another 15 minutes.

Then remove the pie from the oven and cool it on the counter until it reaches room temperature.

After the pie reaches room temperature, cover it tightly with foil or plastic wrap and refrigerate it for at least two hours.

Serve and enjoy!