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