1/4 c. graham cracker crumbs
4 (8 oz.) cream cheese, softened
1 1/2 c. sugar
5 lg. eggs
1/4 c. flour
1/4 tsp. salt
1 (16 oz.) can pumpkin
2 tsp. pumpkin pie spice

Set cream cheese out well ahead of time to soften. Butter generously Bundt pan. Sprinkle with cracker crumbs. Shake pan to coat all sides. Leave excess crumbs in bottom. Heat oven to 325 degrees. In large bowl beat cream cheese until fluffy. Add sugar gradually. Add eggs one at a time, beating after each. Beat in flour, salt, pumpkin and spices.

Pour into pan. Bake 1 1/2 hours or until firm around sides and soft in center. Turn off heat, open oven door a crack. Let cake cool in oven 30 minutes. Remove from oven. Cool completely then remove from pan; chill.