CRUST:

1/3 c. butter
1/3 c. sugar (for dough)
1 egg
1 1/4 c. flour

FILLING:

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

CRUST: Cream butter and sugar until light and fluffy; blend in egg. Add flour, mix well. Spread dough with spatula on bottom and 2 inch high around sides of 9 inch springform pan. Bake at 400 degrees for 5 minutes. Then reduce oven to 350 degrees.

FILLING: Combine softened cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Blend in pumpkin, spices and salt; mix well. Add eggs, one at a time, mixing well after each addition. Pour mix into pastry lined pan; smooth surface to edge of crust. Bake 60 minutes.