| | Directions | | Preheat oven to 350°. Beat together cream cheese and sugar, add pumpkin and spices. Beat in eggs one at a time, add salt, beat until creamy. Pour batter evenly into the two pastry shells. Bake at 350° for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping if desired. |
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| Ingredients | | - |  | 2 packages cream cheese (8 ounce pkg) |
| - | | 3/4 cup sugar |
| - | | 1 can pumpkin puree (15 ounce can) |
| - | | 1 1/4 teaspoons ground cinnamon |
| - | | 1/2 teaspoon ground ginger |
| - | | 1/2 teaspoon ground nutmeg |
| - | | 2 Eggs |
| - | | 1/4 teaspoon salt |
| - | | 2 prepared 8 inch pastry shells |
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