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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
Instructions
- 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.
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