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Fluffy Pumpkin Cheesecake

1 (8-ounce) package cream cheese, softened
1 cup canned pumpkin
1/2 cup granulated sugar
1/2 teaspoon pumpkin pie spice
1 (8-ounce) container whipped cream, or nondairy whipped topping
1 graham cracker pie crust

1. Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set.
2. Garnish with additional whipped topping, sliced kiwi and/or curled orange peel. Sprinkle with ground cinnamon, if desired. Store leftover cheesecake in refrigerator.

Makes 8 servings.