No-Bake Pumpkin Cheesecake

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    • 1 15 oz can pumpkin pie filling
    • 16 oz cream cheese, softened
    • ½ cup sugar
    • ¾ stick butter or margarine, softened
    • 2 cups frozen whipped topping, thawed
    • 1 large graham cracker pie crust or two small
    • 1 tablespoonful cinnamon

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    • With a mixer, mix the cream cheese, sugar, cinnamon and butter in a large bowl on medium speed until creamy.
    • Gradually add the pumpkin pie filling, beating on low speed until blended.
    • Mix in whipped topping until blended; spoon into crust.
    • Refrigerate overnight.
    • Serve with whipped topping if desired and sprinkle with cinnamon.