2teaspoonspumpkin pie spicemake your own, or use storebought
1 ¾cupswhipped creamhomemade or storebought, divided
In a large mixing bowl, whip the cream cheese with the pumpkin, scrape the sides down. Add the sugar, vanilla extract and pumpkin pie spice until the mixture is smooth and creamy. Scrape the sides of the mixing bowl to ensure everything is whipped together.
Fold in ¾ cup of whipped cream.
Spoon the mixture into the pre-baked pie crust.
Spread the remaining whipped cream across the top. Sprinkle with Cinnamon or Nutmeg if desired.
Refrigerate for at least 4-6 hours, but 12 hours or overnight is best. Serve cold and enjoy!
Add cinnamon or nutmeg sprinkled on the top, when pie is ready to serve.