(8 oz.) PHILADELPHIA Cream Cheese, softened
pumpkin pie spice
ready-to-use graham cracker crumb crust (6 oz.)
Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
Spoon into crust.
Refrigerate 3 hours or until firm.
Serve topped with remaining COOL WHIP.