Ingredients:

• 3/4 – eggs
• 8 ounce package – Cream cheese
• 1/4 cup and 1 tsp – white Sugar
• 3/8 (15 ounce) can – Pumpkin puree or grated and mashed fresh Pumpkin
• 1/4 tsp – ground Ginger
• 1/2 tsp – ground Cinnamon powder
• 1/8 tsp – ground Nutmeg powder
• 3/4 prepared 8 inch – pastry shells
• 1/8 tsp – salt

Method:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat together the cream cheese and the sugar. Now add the pumpkin and the spices.
3. Beat in eggs one at a time.
4. Add salt and beat until creamy.
5. Pour the batter evenly into the two pastry shells.
6. Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the centre comes out clean.
7. Let the cake cool
8. Top with whipped topping, if desired.

Recipe courtesy of Bramaramba Chandrashekar