1 small can (15oz) pumpkin pie filling 1 pkg soft (8oz) Philly cream cheese 1 large tub Cool Whip 1 teaspoon pumpkin pie spice 2 deep 9" graham cracker pie crusts (wafer or ginger snap may be substituted) cinnamon (to sprinkle on top) Ready Whip (for serving)
Combine pumpkin, cream cheese, and spice in mixer until well blended. Fold into Cool Whip gently, so that it stays fluffy. Spoon into pie shells. Crust should be well filled. Cover and refrigerate for 1 hour. Top with Ready Whip and a light sprinkling of cinnamon for the perfect finishing touch. Serve
