No-Bake Pumpkin Cheesecake
Note: I use the Keebler 2 extra serving pie crust. Seems to work the best with the filling.
How to Make No-Bake Pumpkin Cheesecake
- On medium speed beat together cream cheese and sugar.
- Add pumpkin and pumpkin pie spice. Beat until mixture is smooth.
- With a rubber spatula (or spoon), fold in Cool Whip.
- Spoon into pie crust.
- Refrigerate at least 2 hours before serving.