INGREDIENTS:

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.) Whipped Topping, thawed, divided 1 Graham Cracker Pie Crust (6 oz.)

INSTRUCTIONS:

-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.