**Graham Cracker Crust** 1-1/4 cups crushed graham crackers 1/4 cup granulated sugar 6 Tbsp softened butter
Mix well and press into bottom and sides of a 9" pie pan.
**Pumpkin Cheesecake filling** 1 (8oz) pk of cream cheese, room temperature 1 cup canned Libby's Easy Pumpkin Mix (not solid pack) 1/4 cup granulated sugar 2 cups cool whip
Whipped cream for topping.
Combine cream cheese, pumpkin mix and sugar. Mix well until smooth. Fold the cool whip into the pumpkin mixture until well incorporated. Spoon into prepared 9" graham cracker crust and spread to fill. Refrigerate at least 2-hours prior to serving. Serve with whipped cream topping.
