1 1/2 cup graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3 80z. pkg. of 1/3 less fat cream cheese, softened
1 tsp. vanilla
1 cup pumpkin puree (see my note below)
3 eggs
1 tsp. pumpkin pie spice

Preheat oven to 350. Make the crust by combining the first 3 ingredients, stirring well enough to coat all the crumbs with butter. Press the crumbs onto the bottom of a spring-form pan. Bake the crust for 5 min.


In a large bowl combine the cream cheese, sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs and pumpkin pie spice and continue to beat until smooth and creamy. Pour batter into the pan. Bake for 60-70 min. The top will be a bit darker at this point. Remove from the oven and allow the cake to cool. When the cake has come to room temp. place in the fridge. Serve with whipped topping or some other kind of topping.

*I make my puree using pumpkin pie pumpkins. I roast them in my toaster oven at 350 degrees for 45-50 min. I let them cool till they are warm enough to handle and use a knife to slide the pumpkin flesh off the peel. I then use my mini food processor to chop all the flesh up into a smooth puree and add my pumpkin pie spice to that.*