In a small bowl, combine cookie crumbs and butter. Press on to and up the sides of an ungreased 9 inch pie plate. Bake at 375°F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.

For filling, in a small mixing bowl, beat cream cheese and sugar together until smooth. Fold in whipped cream. Spread over crust.

In another small bowl, whisk milk and pudding mixes together for two minutes. Let stand for two minutes or until soft-set. Stir in the pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped cream if desired. Keep leftovers refrigerated. Makes 6-8 servings