Cream Cheese Pumpkin Pie
Recipe type: Dessert
- 1 small can (15oz) pumpkin pie filling
- 1 pkg soft (8oz) cream cheese
- 1 large tub Cool Whip
- 1 teaspoon pumpkin pie spice
- 2 deep 9″ graham cracker pie crusts
- Whipcream (for serving)
- Combine pumpkin, cream cheese, and spice in mixer until well blended.
- Fold into Cool Whip gently, so that it stays fluffy.
- Spoon into pie shell.
- Refrigerate for 1 hour.