1 (9 inch) graham cracker crust
1 can pumpkin
8 oz. pkg. cream cheese
2 eggs
2 tbsp. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. lemon juice
2 tbsp. cornstarch
1/4 c. milk

Mix together pumpkin and cream cheese. Add eggs, brown sugar, cinnamon, nutmeg and lemon juice. Make paste from cornstarch and milk. Add to mixture and blend until very smooth. Bake 375 degrees for about 35 minutes (test with knife). Serve with whipped cream. Keep refrigerated.