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Recipe Bank - Cream Cheese Pumpkin Pie

1 small can (15 oz.) pumkin pie filling
1 pkg. (8 oz.) cream cheesse, soft
1 (8 oz.) cool whip
1 t. pumkin pie spice
cinnamon to sprinkle on top
ready whip for serving
2 deep 9 inch graham cracker pie crusts

Combine pumkin, cream cheese and spice in mixer until well
blended. Fold into cool whip gently, so that it stays fluffy.
Spoon into pie shells.Crust should be well filled. Cover and
refrigerate 1 hour.
To serve, top with ready whip and a light sprinkling of cinnamon
for thr perfect finish.

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