Pumpkin Cheesecake

Ingredients

• 8 oz Philadelphia cream cheese softened
• 1 c canned pumpkin
• 12 c sugar
• 12 tsp pumpkin pie spice
• 8 oz tub Cool Whip thawed
• 1 graham cracker crumb crust

Directions

1. Beat cream cheese pumpkin sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth
2. Gently stir in Cool Whip
3. Spoon mixture into crust
4. Refrigerate 3 hours or until set
5. Garnish with additional Cool Whip sliced kiwi and orange peel
6. Sprinkle with ground cinnamon if desired
7. Store leftovers in the refrigerator