1/4 c. graham cracker crumbs
4 (8 oz.) pkg. cream cheese, softened
1 1/2 c. sugar
5 lg. eggs
1/4 c. unsifted all-purpose flour
1/4 tsp. salt
1 (16 oz.) can pumpkin
2 tsp. pumpkin pie spice
Optional: 1 c. heavy cream, whipped
Pecan halves

Butter bottom and sides of a 9 inch springform pan lightly. Sprinkle with cracker crumbs. Shake pan to coat all sides. Let excess crumbs remain on bottom. Heat oven to 325 degrees.

Beat cream cheese with mixer until fluffy. Beat in sugar gradually. Add eggs one at a time, beating well after each addition. Beat in flour, salt, pumpkin and spice.

Pour into prepared pan. Bake 1 hour and 30 minutes or until firm around sides, but soft in center. Turn off oven heat. Let cake cool in oven 30 minutes. Top of cake will have cracked during baking. Remove cake from oven. Cool completely on wire rack. Remove sides of pan. Chill.

Optional: Decorate with whipped cream and pecan halves. Our favorite on Thanksgiving day.