Start this recipe by adding the cream cheese, the pumpkin, the 8 oz of cool whip, and the confectioner's sugar together in your stand mixer. Mix those ingredients together until they are blended into a creamy consistency. Then, add the mixture to a graham cracker pie crust. Top this off with 6oz of cool whip and sprinkle cinnamon sugar on top of that. Refrigerate for a few hours or freeze this pie for later.