8 ounces cream cheese (room temperature)
1 jar pumpkin butter (9 to 12 ounces)
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
2 cups whipped topping (thawed, and more for serving)
1 prepared graham cracker crust
Beat cream cheese until light and fluffy. Add the pumpkin butter, brown sugar, and cinnamon and beat on medium speed of electric mixer until smooth and well blended, scraping the bowl occasionally.
Fold in the 2 cups of whipped topping.
Spoon into the prepared graham cracker crust and spread to smooth the top.
Refrigerate 3-4 hours before serving
