1 1/2 cups confectioners' sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cloves
16 ounces canned pumpkin
9-inch graham cracker pie crust
1 cup heavy cream, whipped (optional)
Beat sugar, cream cheese, butter, vanilla extract and spices until light and fluffy. Add pumpkin. Mix until blended. Spoon into pie crust. Chill at least 6 hours.
Garnish each slice with whipped cream, if desired.