1 (8 oz.) pkg. cream cheese
1 c. canned pumpkin
1/2 c. sugar
1/2 tsp. pumpkin pie spice
1 (8 oz.) container frozen whipped topping, thawed
1 graham cracker crumb crust

Beat first 4 ingredients together in large bowl with mixer. Mix until smooth. Gently stir in whipped topping. Spoon into graham cracker crumb crust. Refrigerate 3 hours or until set.