It's the Great Pumpkin, Charlie Brown!

I promise... This is my last pumpkin recipe of the year. Really, it is. This year Laura had to work on Thanksgiving so Brennan and I had dinner at my parent's house. Then we had Thanksgiving II at home on Friday. We planned our menu of ham, sauteed brussels sprouts, green bean casserole, and au gratin potato casserole and Laura went to the grocery store to get everything. But we forgot dessert! How did that happen!? She saved the day by grabbing a Keebler pie crust and everything needed for the recipe on the back of the label. It was actually pretty darn good! Super easy, too!

Fluffy Pumpkin Cheesecake Pie

2 packages (8 oz. each) cream cheese, softened

2/3 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs

1 can (15 oz.) pumpkin

1 Keebler Ready Crust Extra Serving Size Pie Crust

In large mixing bowl beat cream cheese on medium speed until fluffy. Add sugar and spices. Beat until combined. Add eggs, one at a time, mixing until just combined after each addition. Stir in the pumpkin. 

Pour into crust (on a baking sheet). Bake at 350 F for 35 to 40 minutes or until center is almost set. 

Cool for 1 hour on wire rack. Refrigerate at least 3 hours before serving. Garnish with whipped cream and a little spice. Enjoy!