What has become my favorite Thanksgiving dessert in the last couple years--the combination of pumpkin pie and cheesecake, nothing beats that!
1 ready crust graham cracker pie crust
12 oz softened cream cheese (I used fat free and it was still great!)
½ cup sugar
1 ½ tsp pumpkin pie spice
1 cup 100% pure pumpkin
Mix cream cheese, sugar, and pumpkin pie spice on medium speed.
Stir in pumpkin.
Add eggs and mix until blended.
Pour into crust. Bake at 350 for 40 minutes. Cool.
Refrigerate for 3 hours. (I just made it the night before, it was wonderful the next day!)