Mix Package of Pumpkin Spice with milk then mix that with about 3/4 of the container of Cool Whip Lite (I use the Lite version because it stay firmer than the Regular Cool Whip) After the above is well mixed add the whole package of Whipped Philadelphia Cream Cheese I always use a electric handmixer on a fairly low setting to mix these ingredients.

Take the above mixed ingredients and spread into the graham cracker crust in the pie tin. Usually there is some of the mixture that is left over than my son and I consume out of the bowl. Place the lid on the pie tin and refrigerate for several hours.

You can sprinkle a little nutmeg or pumpkin pie spice on the top of the pie before serving.