Ingredients:
- 8 ounces cream cheese, room temperature
- 1 jar pumpkin butter, 9 to 12 ounces
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 2 cups whipped topping, thawed, and more for serving
- Prepared graham cracker crust
Preparation:
Beat cream cheese, pumpkin butter, brown sugar, and cinnamon on medium speed of electric mixer until smooth and well blended, scraping the bowl occasionally. Fold in the 2 cups of whipped topping. Spoon into the prepared graham cracker crust and spread to smooth the top. Refrigerate for 3 to 4 hours before serving.
More Pumpkin Recipes
Pumpkin Muffins
Pumpkin Cookies
Pumpkin Bread with Cream Cheese Filling
Pumpkin Layer Cake
Pumpkin Pie I
Pumpkin Pie Spice Mix
Pumpkin Spice Bread
Pumpkin Bread with Pecans
Pumpkin Bread with Cranberries
Pumpkin Bread with Walnuts
Pumpkin Nut Bread
Cranberry Bread
Cranberry Pumpkin Muffins
Pumpkin Recipes
Pumpkin Pies
Cookie Recipes
Brownies and Bars
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