1 egg yolk
1 (9 oz.) graham cracker pie crust (extra serving size)
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
2 eggs
1 (16 oz.) can pumpkin
1 1/2 tsp. cinnamon
1/2 tsp. ginger

Preheat oven to 350 degrees. Beat egg yolk and brush on pie crust. Bake crust for 4 to 5 minutes. In a large bowl, combine, cream cheese, sugar and eggs; beat on medium until smooth. Add pumpkin, cinnamon and ginger; mix well. Spoon into cooled pie crust. Bake for 40 to 45 minutes until set; let cool. Refrigerate for several hours. Serve plain with whipped cream or vanilla ice cream.