Categories: Cheesecake, Dessert, Pumpkin

Ingredients

• 1 pkg. (8 oz.) softened cream cheese
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/2 teaspoon pumpkin pie spice
• 1 tub (8 oz.) whipped topping, thawed
• 1 graham pie crust (6 oz.)

Directions

1. Beat cream cheese, pumpkin, sugar, and pumpkin pie spice with electric miser on medium speed until well blended. Gently stir in 2 ½ cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

2. Spoon cream cheese mixture onto crust. Refrigerate 3 hours or overnight. Serve topped with remaining whipped topping.

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