Add cream cheese, pumpkin puree, sugar and pumpkin pie spice to a mixing bowl and using a hand mixer, beat until smooth, about 2-3 minutes. Fold in 1-½ cups whipped topping and mix well.

Spoon cheesecake into graham cracker crust and spread evenly. Place reserved whipped topping into a pastry bag fitted with a star tip and pipe remaining whipped topping onto the pie. Refrigerate for 4 hours or overnight. Slice and serve.

Store leftover pie covered and refrigerated.