1/3 c. butter
1/3 c. sugar
1 egg
1 1/4 c. flour

FILLING:

2 (8 oz.) pkg. cream cheese
3/4 c. sugar
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
Dash of salt

Cream butter and sugar until fluffy. Blend in eggs, add flour. Mix well, press into bottom and 2 inches side of 9 inch spring pan. Bake at 400 degrees for 5 minutes. Reduce oven to 350 degrees.

Combine soft cream cheese and sugar; mix at medium speed until blended. Blend in pumpkin, spices, and salt mixing well. Add eggs one at a time mixing well. Pour mixture into pastry crust. Smooth surface to edge of crust. Bake 50 minutes at 350 degrees. Loosen rim of pan. Cool before removing rim. Chill. Garnish with whip cream just before serving.