INGREDIENTS
Crust:
3 cups
graham cracker crumbs
2/3 cup
white sugar
3/4 cup
butter, melted
Filling:
1 8 ounce package
cream cheese, at room temperature
1/2 cup
white sugar
1 15 ounce can
pumpkin puree
1 8 ounce container
frozen whipped topping, thawed
1/2 tsp
ground nutmeg
1/2 tsp
pumpkin pie spice