Grease, line with parchment paper, and regrease a 10 inch springform pan.

CRUST:

Mix: 1/4 c. sugar 1/4 c. melted butter

Put in bottom of prepared cake pan and press down evenly over bottom.

FILLING:

Beat until fluffy:

Gradually add:

Add one at a time:

Beat and scrape bowl down sides of bowl.

In separate bowl mix: 1 1/2 c. pumpkin pie filling or 1 1/2 c. canned pumpkin puree 2 1/4 tsp. cinnamon 1/8 tsp. mace 1/8 tsp. cloves Or Fresh pumpkin puree (recipe below)

Gradually add to cheese mixture; add 2 tablespoons rum. Pour into cake pan over crust and bake 350 degrees for 1 hour.

PUMPKIN PUREE, FRESH:

Peel, slice in pieces and steam fresh pumpkin. Drain very well and mash. Put through a strainer.

Mix: 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. salt 1/4 tsp. nutmeg or cloves