To make the graham cracker crust: combine the graham cracker crumbs, melted butter, salt, brown sugar and cinnamon. Press crust into a 9-in pie shell or pan. In an oven preheated to 325 F, bake crust for about 10 minutes or until golden brown and firm. Let cool.
Preheat oven to 375 F.
In a mixer bowl fitted with the paddle attachment, whip together the cream cheese, pumpkin puree and sugar until fluffy and well combined. Add heavy cream and eggs, mixing until incorporated. Add vanilla extract and pumpkin pie spice, mixing until combined, do not over whip.
Pour filling into prepared graham cracker crust, making sure not to overfill (there may be a small amount of excess filling). Bake pie for 30-35 minutes, until filling is completely set and firm to the touch.