1 tbsp. vanilla
1 c. pumpkin puree (1 lb. can)
2 tsp. cinnamon
3 tbsp. flour
1 prepared pie crust
1 tsp. clove
1 tbsp. sugar
1/2 tsp. ginger
4 eggs
1 oz. cream cheese

Beat cream cheese, sugar and eggs; yolk together. Then add flour, cinnamon, cloves and ginger. Beat in the vanilla. Then add mashed pumpkin. Beat with an egg beater at medium speed until mixed thoroughly. Pour into prepared crust.

Bake at 425 degrees for a brief 25 minutes. Then reduce temperature to 275 degrees for an additional 1 hour. Turn oven off then leave cake stored until the next evening or simply overnight. Serve pumpkin cheese cake either warm or chilled with a topping of whipped cream.