10 oz. cream cheese, softened
1/2 c. sugar
1/2 c. packed brown sugar
2 eggs
1 (16 oz.) can pumpkin
2 tbsp. milk, half and half or light cream
1 tbsp. rum
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. lemon juice

Combine cream cheese, sugar and brown sugar, beat with an electric mixer on medium or high speed until fluffy. Add eggs, all at once, beat on low speed gently stir in pumpkin, milk or cream, rum, cinnamon, vanilla, ginger, allspice, lemon juice. Pour in ginger crust. Cover edge of crust with foil. Bake at 375 degrees for 25 minutes with foil. Remove foil bake 25 to 30 minutes more.

GINGER CRUST:

1 1/2 c. graham cracker crumbs
6 tbsp. melted unsalted butter
1/3 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger

Toss gently to mix, bake at 375 degrees for 4 to 5 minutes. Cool then fill.