To Make the Pie Crust: Preheat oven to 375 degrees. In a medium bowl, combine the dry ingredients. Add the wet ingredients to the dry ingredients and stir, (or use your hands) to incorporate the wet and dry ingredients. Spray an 8 inch springform pan (or 8 inch pie dish) with cooking spray. Press pie crust evenly into pie dish using hands to distribute evenly. Bake for 10-15 minutes, or until golden brown. Remove from the oven and let cool to room temperature. (OR you could use a pre made graham cracker crust if you are in a pinch!)
To Make the Filling:In a medium bowl, beat the cream cheese and pumpkin together. Add in spices and sweetener and continue to mix until combined. Gently fold in whipped topping. Once crust is completely cooled, spread cheesecake mixture evenly over crust. Chill in the refrigerator at least 4 hours, or overnight to let it set.
If you used a springform pan, run a knife gently between the pan and the cheesecake, and remove outer pan just before serving. Top with additional whipped topping and pecans if desired!