No bake Pumpkin Cheesecake
Note: I use the Keebler 2 extra serving pie crust. Seems to work the best with the filling.
- 1 pkg
- cream cheese
- 1 1/4 c
- canned pumpkin
- 1/2 c
- 1 Tbsp
- pumpkin pie spice
- tub of cool whip (thawed)
- graham cracker pie crust
How to Make No bake Pumpkin Cheesecake
- 1On medium speed beat together cream cheese and sugar. Add pumpkin and pumpkin pie spice. Beat until mixture is smooth.
- 2With a rubber spatula (or spoon), fold in cool whip. Spoon into piecrust.
- 3Refrigerate at least 2 hours before serving.