Graham Cracker Crust:
1 2/3 c. graham crackers, ground
1/4 c. white sugar
1/4 c. plus 2 Tbsp. butter or margarine
2 packages (8 oz. each) Philiadelphia cream cheese, softened
1/2 c. pumpkin (canned or homemade pureé)
1/2 c. white sugar
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
whipped cream (topping)
Melt the butter or margarine. Combine all ingredients, mixing well. Press mixture evenly and firmly over bottom and sides of pie plate.
Preheat oven to 350°F (177°C). Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with an electric mixer on medium speed until well blended. Add eggs; beat just until blended. Pour into graham cracker crust-lined pie plate.
Bake for 40 mins. or until center is almost set. Cool. Refridgerate for 3 hours or overnight. Top with whipped cream just before serving. Store leftovers in the fridge.