EASY No Bake Pumpkin Cheesecake

Step 1

Beat cream cheese, pumpkin, sugar, and pumpkin pie spice with a mixer until blended.

Step 2

Gently fold in about 3/4 of the tub of Cool whip or 2 1/2 cups.

Step 3

Transfer mixture into a pie crust

Step 4

Cover (make like a tent so it doesn't mess up the top of your pie) with foil and refrigerate for at least 3 hours)

Step 5

Slice and serve with the remaining cool whip on top

Step 6

ENJOY!