Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 c white sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 1 (9 inch) prepared pie crust (or graham cracker crust, whichever you prefer)
• 1/2 c pumpkin puree
• 1/2 tsp ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 c frozen whipped topping, thawed

Directions

1. 1 Preheat oven to 325 degrees F (165 degrees C).

2. 2 In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3. 3 Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4. 4 Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

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