Pumpkin Cheesecake Pie
1 (8 oz.) pkg. cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1 tsp. pumpkin pie spice
1 (8 oz.) tub Cool Whip, thawed
1 (6 ounce) already-made graham cracker pie crust (See *Note)
In a large mixing bowl, mix cream cheese, canned pumpkin, sugar, and pumpkin pie spice.
With an electric mixer (on medium speed), mix until smooth.
Gently fold in the thawed Cool Whip, then spoon into the graham cracker pie crust.
Refrigerate 3 hours, or until set.
Store leftover cheesecake in the refrigerator.
Makes 8 servings.
*Note: I did want to mention, in regards to the graham cracker pie crust, while they are 9-inches in diameter, the pre-made ones that you buy in the store (the one that I use) comes in a 6-ounce pie tin.