and pumpkin pie spice. Whisk until well combined. Fold in the Cool Whip using a spatula until the mixture is smooth and creamy. Spread the pumpkin pie mixture evenly into the Graham cracker pie crust.

Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling ...