1 (9 inch) prepared graham cracker crust
1 (16 ounce) can pumpkin puree
2 (8 ounce) cans pumpkin puree, drained
2 eggs, beaten
1/2 cup butter, softened
1 1/3 cups white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 (2 liter) can or bottle vanilla flavored carbonated beverage, chilled and diced
Place pumpkin puree and pumpkin in a large bowl, and beat in salt and pumpkin spice. Stir in flour. Mix in sugar, butter, sugar, vanilla and pumpkin pie spice. Mix in salt and pumpkin pie spice. Mix in pumpkin pie spice and pumpkin salt. Mix together, then pour mixture into crust. Chill in refrigerator.
Remove pumpkin mixture from refrigerator and pour into pie crust. Chill in refrigerator.
Fold butter and sugar over pumpkin filling, and drizzle over pumpkin filling. Chill in refrigerator.
Pour 1/2 of pumpkin mixture into center of filling. Spread remaining pumpkin mixture over pumpkin filling. Spread remaining pumpkin mixture over pumpkin filling. Garnish with remaining pumpkin and pumpkin. Chill in refrigerator until set.