Easy no bake pumpkin cheesecake

What You Need

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1cup  canned pumpkin

1/2 cup  sugar

1/2 tsp.  pumpkin pie spice

1 tub  (8 oz.)  Whipped Topping, thawed, divided

1  Graham Pie Crust (6 oz.)

Make It

BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.
SPOON cream cheese mixture into crust.
REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

***How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 10 to 15 seconds or until slightly softened