No-Bake Pumpkin Cheesecake Pie - cooking recipe

Ingredients

10 ounces pumpkin pie filling
8 3/4 ounces cream cheese (at room temperature)
2 cups frozen whipped topping, thawed and divided
1 cup confectioners' sugar
1 (9 inch) prepared shortbread pie crust

Preparation

Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
Refrigerate pie until the filling is set, 4 to 6 hours.