Ingredients:
Crust:
- 30 Graham Crackers
- 5 tablespoons melted Butter
- 2 tablespoons Sugar
Filling:
- 16 ounces softened Cream Cheese
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 15 ounces Pumpkin Puree
- 1 teaspoon Vanilla
- 1 tablespoon Pumpkin Pie Spice (store-bought or Homemade Pumpkin Spice Recipe)
- 16 ounces Cool Whip
Instructions:
- Crush the graham crackers using a food processor.
- Add the melted butter and sugar, then pulse to mix.
- Press the mixture into the bottom and up the sides of a springform pan.
- Refrigerate for at least 30 minutes to set.
- In a large bowl, beat together the cream cheese, brown sugar, and sugar until smooth.
- Incorporate the pumpkin, vanilla, and pumpkin spice, beating until well mixed.
- Gently fold the pumpkin mixture into the whipped cream.
- Spread the filling evenly over the crust.
- Refrigerate for at least 2-3 hours prior to serving.
- Optionally garnish with extra whipped topping.
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