|1||pkg. (8 oz.) brick cream cheese, softened|
|1||cup canned pumpkin|
|1/2||tsp. pumpkin pie spice|
|1||tub (8 oz.) frozen whipped topping, thawed, divided|
|1||(6 oz.) HONEY MAID Graham Pie Crust|
Beat first 4 ingredients in large bowl with mixer until blended. Gently stir in 2-1/2 cups whipped topping; spoon into crust.
Top with remaining whipped topping.
Refrigerate 3 hours or until firm.