No-Bake Pumpkin Cheesecake 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 cup canned pumpkin 1/2 cup sugar 1/2 tsp. pumpkin pie spice 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 1 HONEY MAID Honey Graham Pie Crust (6 oz. or 9 inch) MIX cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in whipped topping. SPOON into crust. Refrigerate 3 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator