In a mixing bowl, cream the softened cream cheese with a hand mixer until fluffy.

Next, add the canned pumpkin and mix to combine with the cream cheese.

Next, add pumpkin spice and sugar, mix to combine.

Finally, fold in whipped topping.

Spoon the pie filling into graham cracker pie shell. Spread mixture to the edges of the pie shell.

Refrigerate at least 1 hour before serving.
Garnish with whipped cream and pecans, if desired.