No-Bake Pumpkin Cheesecake
1 pkg. (8
oz.) Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 Graham Pie Crust (6 oz.)
Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on
medium speed until well blended. Gently stir in 2-1/2 cups of the whipped
topping. Cover and refrigerate remaining whipped topping for later use.
Spoon cream cheese mixture into crust.
Refrigerate 3 hours or overnight. Serve topped with remaining
whipped topping. Store leftover cheesecake in refrigerator.
