NoBake Pumpkin Pie with Cream Cheese

Instructions:

1. Combine the graham cracker crumbs, melted butter, and 1 tbsp maple syrup in a small bowl and stir until the mixture resembles wet sand.
2. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup.
3. Place the crust in the freezer for 10 minutes to lock in the structure.
4. In a large bowl, beat the softened light cream cheese until smooth and airy.
5. Gradually fold in the Greek yogurt and 1/3 cup maple syrup until no lumps remain.
6. Stir in the pumpkin puree, cinnamon, ginger, nutmeg, salt, and vanilla extract.
7. Mix on low speed until the color is a uniform mahogany, then pour into the chilled crust.
8. Refrigerate the pie for at least 6 hours to allow the filling to set.
9. Whip the chilled coconut cream with powdered maple sugar and spread over the set pie before serving.