Ingredients

The following ingredients have 11 Servings
  • 1 graham cracker crust recipe
  • 1 cup pumpkin (not pumpkin pie filling)
  • 8 ounces cream cheese
  • 8 ounces cool whip
  • 1 15-oz. can sweetened condensed milk
  • 1/2 teaspoon pumpkin pie spice
  • Hershey's caramel sauce
  • whipped cream

Instruction

  • Prepare the graham cracker crust recipe and press into a 10-inch springform pan. Put the crust in the freezer for 10 to 15 minutes while you prepare the filling.
  • Beat the cream cheese until smooth and creamy. Add the pumpkin puree and pumpkin pie spice and mix until combined.
  • Slowly add in the sweetened condensed milk and beat until the mixture is smooth, scraping down the sides of the bowl as needed. Fold in the cool whip - do not over mix.
  • Pour the filling into the prepared crust and cover with plastic wrap. Freeze overnight or for 6-8 hours.
  • Let soften for about 10 minutes before cutting. Serve with caramel sauce and whipped cream, if desired.