1 small can (15oz) pumpkin pie filling
1 pkg soft (8oz) cream cheese
1 large tub Cool Whip
1 teaspoon pumpkin pie spice
2 deep 9″ graham cracker pie crusts
Whipcream (for serving)
Combine pumpkin, cream cheese, and spice in mixer until well blended.
Fold into Cool Whip gently, so that it stays fluffy.
Spoon into pie shell.
Refrigerate for 1 hour.