- 1 package (8 ounces) cream cheese, softened
- 1 cup canned pumpkin
- 1/2 cup sugar
- 3/4 teaspoon pumpkin pie spice
- 1 carton (8 ounces) frozen whipped topping, thawed, divided
- 1 graham cracker crust (9 inches)
- Ground cinnamon
- In a large bowl, beat cream cheese, pumpkin, sugar and pie spice until smooth. Fold in 2-1/2 cups whipped topping. Spoon into crust. Refrigerate 2 hours or until set. Serve with remaining whipped topping; sprinkle with cinnamon. Yield: 8 servings.
Originally published as Creamy Pumpkin Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p102
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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