1 egg yolk, beaten
1 (9 oz.) ready graham cracker pie crust
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
2 eggs
1 (16 oz.) can solid pack pumpkin
1-1/2 tsp. cinnamon
1/2 tsp. ginger

Preheat oven to 350°F. Brush egg yolk on pie crust.

Bake for 5 minutes; set aside.

Combine the cheese, sugar and eggs in a large mixing bowl and beat on medium speed until smooth. Add spices and pumpkin; continue mixing until well blended. Spoon mixture into pie crust and bake 40 to 45 minutes or until set. Let cool; refrigerate for several hours or overnight.

Serve plain with a dollop of whipped cream or scoop of ice cream.

Serves 12.