You know it’s bad when you’re still posting Thanksgiving recipes in January. And not because you made that much food, but because you don’t have that much time. Yikes!
This was light and fluffy, and I found it online somewhere. But that was November, and I don’t have time to look for the link.
1 pkg (8 oz) cream cheese, softened
1/2 c sugar
1 c canned pumpkin
1/2 t pumpkin pie spice
1 tub (8 oz) cool-whip, thawed, divided
1 graham pie crust (6 oz)
Beat cream cheese, pumpkin, sugar and pumpkin pie spice until well blended. Gently stir in 2 1/2 cups of the cool-whip. Cover and refrigerate remaining cool-whip for later use.
Spoon cream cheese mixture into crust.
Refrigerate 3 hours or overnight. Serve topped with remaining cool-whip. Store leftovers in the refrigerator.
*Pumpkin pie spice is spendy, so make your own!
To make 1/2 t for this recipe, combine:
1/4 t cinnamon
1/8 t ginger
1/16 t each nutmeg and cloves
*I seem to have a hard time getting out the little cream cheese lumps. Next time I’ll let the cream cheese soften for longer, and then beat it with just the sugar before adding the pumpkin.