1. In large mixing bowl beat cream cheese on medium speed electric mixer until fluffy. Add sugar and spice. Beat until combined.

2. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.

3. Pour into crust. Bake at 350°F for 30-35 minutes or until center is almost set. Cool for 1 hour on wire rack. Refigerate at least 3 hours.

4. Garnish as desired. Store in refrigerator.

HELPFUL HINTS

~Soften cream cheese in microwave at high for 15-20 seconds.

~If you don't have pumpkin pie spice, substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.