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For the Crust:
2 cups graham crackers, pulsed into crumbs
6 tablespoons unsalted butter, melted
1/3 cup + 1 tablespoon granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
For the Greek Yogurt Pumpkin Filling:
1 can (29 oz.) pumpkin
1 cup (8 oz) FULL FAT Plain Greek Yogurt
1/4 cup heavy cream
1/2 cup + 2 tablespoons granulated sugar
1/2 cup + 2 tablespoons packed brown sugar
2 large eggs, at room temperature, lightly beaten
3 teaspoons pumpkin pie spice
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