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.) Whipped Topping, thawed, divided
1 Graham Cracker 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.