Preheat oven to 425 degrees F (220 degrees C).
Add Graham Cracker Crumbs (1 1/2 cup), Cookie Butter Spread (1/4 cup), Unsalted Butter (5 tablespoon), and Granulated Sugar (2 tablespoon) 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.
Add Canned Pumpkin Purée (15 ounce), Sweetened Condensed Milk (14 ounce), Egg (1), Pumpkin Pie Spice (1 tablespoon), Salt (1/4 teaspoon), and Vanilla Extract (1/2 teaspoon) 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!