1 9-ounce Graham cracker pie crust
2 8-ounce packages cream cheese, softened
1/2 cup sugar
2 eggs
1 16-ounce can of pumpkin
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
Bake crust for 5 minutes in a 350F degree oven then set aside.
Mix together in a large bowl cream cheese, sugar, and eggs. Beat on medium speed until smooth. Add pumpkin, cinnamon, and ginger and mix until blended. Pour pumpkin mixture over pie crust.
Bake for 40 to 45 minutes at 350F degrees. Let cool and refrigerate overnight. Plop a dollop of whipped cream on top of each slice and sprinkle with cinnamon.
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