No-bake pumpkin cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Beet cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended.

Step 2

Gently stir in 2 and a 1/2 cups of whip topping cover and refrigerate remaining whip topping for later use.

Step 3

Spoon cream cheese mixture into crust.

Step 4

Refrigerate 3 hours or overnight. Serve topped with remaining whip topping store leftover cheesecake in refrigerator.