Preheat oven to 425 degrees F (220 degrees C).
Graham Cracker Crumbs (1 1/2 cups)
Cookie Butter Spread (1/4 cup)
Unsalted Butter (1/3 cup)
Granulated Sugar (2 Tbsp)
into a medium mixing bowl and mix until you have a sandy texture.
Pour the crust mixture into a 9-inch tart pan and press into an even layer using the bottom of a greased cup or your hands. Place in fridge until ready to fill.
Canned Pumpkin Purée (2 cups)
Sweetened Condensed Milk (1 1/3 cups)
Pumpkin Pie Spice (1 Tbsp)
Salt (1/4 tsp)
Vanilla Extract (1/2 tsp)
into the bowl and whisk until smooth.
Pour filling into the crust and bake for 10 minutes at 425 degrees F (220 degrees C) and then lower the temperature to 350 degrees F (180 degrees C), baking for 30-35 minutes. The center may slightly jiggle, but as long as a inserted toothpick comes out clean, it's done.
Cool on a rack and serve at room temperature. Dust with powdered sugar and dollop with whipped cream and enjoy!