Easy Pumpkin Cheesecake Pie

This recipe is super easy and perfect for family gatherings, holiday dinners or just because. This particular recipe is based on a single 15 ounce can of pumpkin, but should you have a large can on hand (30 oz), it is easy to double. I chose to make this in a ready made 10" graham cracker crust, but should you find yourself with extra time and more ambition than I currently possess, you can make your own crust from scratch. To pull some calories out of this switch to low fat cream cheese and use Splenda in place of sugar - just be sure to calculate the Splenda substitution carefully (per the Splenda directions) or you could end up with a pie too sweet to eat.

Pumpkin Cheesecake Pie

2 packages cream cheese, softened

2/3 cup sugar

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

2 eggs

1 can pumpkin (15 oz)

1 10" ready made graham cracker crust

Preheat oven to 350 degrees.

Soften cream cheese in microwave, then beat on medium speed using an electric mixer until fluffy.

Add sugar and spices.  Beat until thuroughly combined.

Add eggs one at a time, mixing between each addition.

Add pumpkin and stir till blended.

Pour mixture into pie crust and bake for 40 minutes (until center is almost set).

Cool pie on baking rack for one hour.

Refigerate for at least three hours to adequately chill.

Garnish and serve!