2 (8 ounce) vegan cream cheese containers (I use Tofutti Better than Cream Cheese)
3/4 cup sugar
1 (15 ounce) can pumpkin
2 teaspoons pumpkin pie spice
1 prepared vegan graham cracker crust
1. Preheat oven to 350 degrees F. Beat cream cheese until soft. Add in sugar, and continue mixing.
2. Add in pumpkin and pumpkin pie spice.
3. Pour into prepared crust, and bake for 35-40 minutes.
4. Let cool for an hour, then refrigerate for 3+ hours.