03 Sep Easy Cream Cheese Pumpkin Pie
Easy Cream Cheese Pumpkin Pie
- 15 oz. pumpkin pie filling
- 8 oz. light cream cheese
- 8 oz. light cool whip
- 1 tsp. pumpkin pie spice
- 2 9 ” graham cracker pie crusts
- sprinkle cinnamon
- 2 T. per serving cool whip for serving
Combine pumpkin, cream cheese, and spice in mixer until well blended.
Fold into 8oz of cool whip gently, so that it stays fluffy.
Spoon into pie shells.
Crust should be well filled.
Cover and refrigerate for 1 hour.
To serve, top with 2 T. cool whip on each piece with a light sprinkle of cinnamon for the perfect finishing touch.