Whisk together graham cracker crumbs and sugar in a large bowl.
Add melted butter and stir with a fork until combined.
Press mixture firmly into bottom and up sides of 9" glass pie plate.
Refrigerate for at least 1 hour.
Blend together cream cheese, 1 tablespoon heavy cream and sugar until smooth.
Fold in 1 1/2 cups whipped topping.
Spread mixture on pie crust.
Whisk together 1 cup heavy cream and pudding mixes.
Add in pumpkin and pumpkin pie spice and whisk until blended.
Spread over cream cheese layer.
Place in refigerator for at least one hour until set.
Top with remaining Cool Whip.