Beat cream cheese, pumpkin, sugar and spice at medium speed until well blended. Gently stir in whipped topping. Spoon cream cheese mixture into crust. Refrigerate for 3 hours or overnight. Serve with whipped topping, if desired. Store in refrigerator.
Ingredients
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1 package cream cheese
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1 cup canned pumpkin
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1/2 cup sugar
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1/2 teaspoon pumpkin pie spice
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1 tub whipped topping, thawed
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1 Graham Cracker pie crust
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