Cream Cheese, Pumpkin Puree, Powdered Sugar, Pumpkin Pie Spice, Cool Whip, and Graham Cracker Crumb Crust.
Mix cream cheese on high for 1 minute. Beat powdered sugar and pumpkin pie spice for an additional 30 seconds. Add in the pumpkin puree and beat an additional 30 seconds.
Scrape the sides of the bowl and gently fold in the cool whip. Fold until incorporated. Pour the cream cheese mixture into the pie crust and smooth.
Refrigerate for at least 12 hours until firm.
Pipe on whipped cream around the edge of the pie before serving.