No-Bake Pumpkin Cheesecake

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Recipe by South Your Mouth

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No-Bake Pumpkin Cheesecake

1 8-ounce package cream cheese, softened at room temperature

1 14-ounce can pumpkin (not pie filling)

1 cup sugar (or to taste)

1 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

Pinch of salt

1 8-ounce carton cool whip, thawed and divided

1 9-inch graham cracker crust

Whip cream cheese with an electric mixer until fluffy and smooth. Add about half of the pumpkin and continue mixing at medium speed until smooth. This could take a while, especially if the pumpkin and cream cheese are too cool. Just keep mixing until it’s smooth.

Add remaining pumpkin, sugar, vanilla, pumpkin pie spice and salt and mix well. Fold in about 2/3 of cool whip until evenly combined then spoon mixture into the pie crust. Cover and chill for 4 hours or until set. Serve with remaining cool whip. Garnish with a sprinkle of pumpkin pie spice if desired.