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.
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