2 packages (250 g each) softened regular or light cream cheese
1/2 cup sugar
1/2 cup canned pumpkin
1/2 teaspoon cinnamon
1/8 teaspoon each ground cloves and nutmeg
2 eggs
1 ready to use or home made graham cracker crumb crust
Cool Whip whipped topping
Preparation Instructions:
Mix cream cheese and sugar. Stir in canned pumpkin, cinnamon, cloves and nutmeg. Add eggs, one at a time, and mix until just blended. Pour into the crust. Bake for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Serve with Cool Whip. Makes 8 servings.