INGREDIENTS
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1 8-ounce package cream cheese, at room temperature
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1 14-ounce can pumpkin (not pie filling)
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1 cup sugar (or to taste)
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1 teaspoon vanilla extract
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1/2 teaspoon pumpkin pie spice
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Pinch of salt
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1 8-ounce carton cool whip, thawed and divided
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1 9-inch graham cracker crust