15oz of Canned Pumpkin
1 package of softened cream cheese
1 TBSP of pumpkin pie spice
1 TBSP vanilla
1 cup of sugar
1 cup if brown sugar
15oz of heavy whipping creme
1. Beat cream cheese, sugars,spices, and Pumpkin.
2. In a separate bowl, whip heavy creme and vanilla. To Form stiff peaks.
3. Fold in heavy creme, with pumpkin mix. Mix in gently, and fill onto graham cracker crust. Refrigerate for 2 hours til firm.