In a medium bowl add 1 cup graham cracker crumbs, 1 tablespoons granulated sugar and 1 tablespoon brown sugar and whisk together. Pour your 5 tablespoons butter over the crumbs and mix together with a fork until butter is evenly distributed.

Pour into an 6 x 10 baking dish (or 8 x 8) and press into the bottom of the dish. Place in the freezer while you mix your fillings.

In another medium bowl add 1 package (3.4 ounce) instant vanilla pudding, ⅔ cup milk , 1 cup pumpkin puree and 1 teaspoon pumpkin pie spice and mix with a hand mixer (or hand whisk) for about 2-3 minutes until filling thickens. Set aside.

In a medium bowl add 8 ounces cream cheese and 2 tablespoons sweetened condensed milk and mix together with your hand mixer until smooth.

In a medium bowl add 1 cup heavy cream 2 tablespoon granulated sugar and 1 teaspoon vanilla and whip the heavy cream for about 3-4 minutes until it’s a thick whipped cream. Add about half of your whipped cream to your cream cheese mixture and fold the whipped cream in, careful not to deflate it. Set the remaining aside in the refrigerator for topping your slices with.

Remove your crust and spread the cream cheese filling over the crust and smooth out. Drop the pumpkin pie filling onto the cream cheese filling and spread it evenly over it. Place your pie in the refrigerator for at least 4 hours or overnight. Serve cold with additional whipped topping.