CRUST:

1/3 c. butter, softened
1/3 c. sugar
1 egg
1 1/4 c. flour

Cream butter, 1/3 cup sugar until light and fluffy; blend in egg. Add flour, mixing well. Spread dough on bottom and 2 inches up sides of a 9 inch spring form pan. Bake at 400 degrees for 5 minutes. Remove. Lower oven temperature to 350 degrees.

FILLING:

2 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 c. cooked pumpkin
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
Dash of salt
2 eggs

Combine cream cheese and 3/4 cup sugar; beat at medium speed of electric mixer until smooth. Blend in pumpkin, spices and salt. Add eggs, one at a time, beating well after each addition. Pour into baked crust. Bake at 350 degrees for 50 minutes. Loosen cake from sides of pan; cool. Remove. Chill. Garnish with whipped cream.