Ingredients:
3 packages (8 oz. each) of Cream Cheese softened, divided
1/2 cup canned pumpkin
3/4 cup sugar, divided
1 tablespoon pumpkin pie spice
1 1/2 tablespoon vanilla, divided
2 eggs
1 ready-to-use chocolate flavor crumb crust (6 oz.)
1 tub (8 oz.) Cool Whip Topping (about 3 cups), thawed
Directions:
Heatoven to 350°F
Beat 2 packages of cream cheese with pumpkin, 1/2 cup sugar, pumpkin pie spice and 1/2 tablespoon vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour into crust.
Bake 40 minutes or until center is almost set. cool completely.
Refrigerate 3 hours.
Beat remaining cream cheese, sugar and vanilla in large bowl with mixer until blended. Fold in Cool Whip; spread over pie.
Special Extra: Sprinkle lightly with additional pumpkin pie spice before serving.
