1/4 c. graham crackers
4 (8 oz.) pkgs. cream cheese
1 1/2 c. sugar
5 large eggs
1/4 c. flour
1/4 tsp. salt
1 (#1) can pumpkin
2 tsp. pie spice
Topping whipped cream

Butter bottom and sides of a 9 inch spring form pan. Sprinkle with crumbs. Shake pan to coat all sides. Let excess crumbs remain on bottom. Beat cream cheese in large bowl until fluffy. Beat in sugar gradually. Add eggs, one at a time beat well after each addition. Beat in flour, salt, pumpkin and spice. Pour into pan. Bake 325 degrees for 1 hour or until firm on sides but soft in the center. Turn off heat. (Top of cake will have cracked). Open oven door, let cool completely before removing from pan. Top with whipped cream.