Easy as pie........:)
Beat 1 pkg (8 oz) cream cheese, 1 cup canned pumpkin, 1/2 cup sugar and 1/2 tsp pumpkin pie spice in a large bowl until smooth. Gently stir in 1 tub (8 oz) thawed Cool Whip. Spoon into prepared graham cracker crust.
Refrigerate 3 hours or until set. Serves 8.
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