1 lb. cream cheese
1 c. sugar
3 eggs
1/2 c. pumpkin puree
1/4 c. flour
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1 (10 inch) baked graham cracker crust

Cream cream cheese at high speed until light and fluffy for 5 minutes. Scrape bowl and beat another 3 minutes. Add sugar and beat 3 minutes more. Add eggs one at a time and beat 3 minutes. Fold in pumpkin puree, flour and spices at low speed until blended.

Bake at 275 degrees in water bath by setting pie pan in a slightly larger pan into which you have poured 1/2 inch hot water, for 1 hour to 1 hour 10 minutes until done. Cool to room temperature then chill.