Ingredients:
Crust:
- 30 Graham Crackers
- 5 tbsp melted Butter
- 2 tbsp Sugar
Filling:
- 16 oz softened Cream Cheese
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 15 oz Pumpkin Puree
- 1 tsp Vanilla Extract
- 1 tbsp Pumpkin Pie Spice (store-bought or my Homemade Pumpkin Spice Recipe)
- 16 oz Cool Whip
Instructions:
- Use a food processor to finely crush the graham crackers.
- In the processor, add the melted butter and sugar, pulsing until well mixed.
- Evenly press the mixture into the bottom and slightly up the sides of a springform pan.
- Place the pan in the refrigerator for no less than 30 minutes to allow it to set.
- In a large mixing bowl, beat together the cream cheese, brown sugar, and granulated sugar until smooth and creamy.
- Incorporate the pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until combined.
- Gently fold the pumpkin mixture into the Cool Whip until fully blended.
- Pour the filling into the prepared crust, smoothing it out evenly.
- Chill for 2 to 3 hours before serving.
- If desired, top with extra whipped topping before serving.
