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Ingredients
1 (8 oz) Package cream cheese, softened
1 Cup canned pumpkin
1/2 Cup sugar
1/2 Teaspoon pumpkin pie spice
1 (8 oz) Container cool whip, thawed & divided
1 (6 oz) Ready to use graham cracker crumb crust
Instructions
Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2 1/2 cups cool whip and spoon into crust.
Refrigerate at least 3 hours or until firm.
Serve topped with remaining cool whip.