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Fluffy Pumpkin Cheesecake
3/4 cup of pumpkin
one 8 ounce package of cream cheese, softened
3/4 cup of confectioners' sugar
2 tablespoons of milk
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/2 teaspoon of ground ginger
1/2 teaspoon of nutmeg
one 8 ounce container of frozen whipped topping, thawed
1 graham cracker crust pie crust |
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Instructions:
In a small bowl beat cream cheese and sugar together until fluffy. Add pumpkin, milk and spices, beating until creamy. Fold whipped topping into pumpkin mixture. Turn into graham cracker pie crust. Chill for 5 hours. May be frozen for later use.
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