To make the crust, stir together the graham cracker crumbs, sugar, butter, and cinnamon until the cracker crumbs are moist.
Press mixture firmly into a 9 inch pie plate to form the crust.
Bake for 7 minutes. Cool completely.
Once the pie crust has cooled, make the filling by adding the pumpkin, 2 cups of Cool Whip, vanilla pudding, evaporated milk, cream cheese, chocolate chips, and pumpkin spice to a large mixing bowl.
Beat with an electric mixer until smooth and creamy.
Spoon the filling into the pie crust and refrigerate for 2 hours.
Spread the remaining Cool Whip over the top of the pie.
Sprinkle with extra chocolate chips or chocolate shavings, if desired.
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Notes
To make your own chocolate shavings, use a vegetable peeler along the edge of a cold chocolate bar to peel little strips of chocolate off.If you're not a fan of pumpkin and chocolate together, just leave out the chocolate chips and chocolate shavings.