You've just stumbled across the new pumpkin recipe you've been looking for! This rich and amazing Pumpkin Cheesecake Pie with Graham Cracker Crust is No Bake easy!
In medium mixing bowl, beat Cream Cheese until fluffy.
Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well combined.
Pour mixture into Graham Cracker Pie Crust, spread out evenly, cover with lid, and chill in refrigerator overnight.
Also move Cool Whip to refrigerator and allow to thaw overnight.
The next day, mix together 4 oz. Cool Whip, Pumpkin, dry Vanilla Pudding Mix, and Pumpkin Pie Spice.
Carefully scoop mixture on top of the pie's cheesecake layer, spread out evenly, cover with lid, and freeze for 3 hours prior to serving, so it can firm up.
After 3 hours, remove from freezer, top with remaining 4 oz. Cool Whip, sprinkle with a dash of Pumpkin Pie Spice, and serve!