1 (11 oz.) pkg. no-bake cheesecake (including filling and graham cracker
crumbs for crust)
1 c. canned pumpkin (not pumpkin pie filling)
1 to 2 tsp. pumpkin pie spice
Whipped cream

Follow package directions to make crust, but use a 9 inch square pan. Save some of the crumbs and use as a garnish on top of completed cheesecake.

For Filling: Pour 1 cup cold milk in a bowl; add the pumpkin and spice. Beat vigorously with a large wire whisk until well blended. Pour filling into pan on top of crust. Sprinkle with reserved crumbs. Refrigerate overnight to allow filling to set. Cut into squares, then remove from pan with a spatula. Top with whipped cream.