Pumpkin Cheesecake Pie
2-8oz Cream Cheese, softened
1/3 C. Sugar
1/3 C. Honey
2 tsp Pumpkin Pie Spice
2 Eggs
1 cans (15oz) pumpkin
1 Graham Cracker Crust
In a large mixing bowl beat softened cream cheese on medium speed with mixer until fluffy. Add sugar and spice. Beat until combined. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin. Pour into crust.
Bake at 350* for 35 to 45 minutes or until center is almost set. Cool for 1 hour on wire rack. Refrigerate at least 3 hours.
Bake at 350* for 35 to 45 minutes or until center is almost set. Cool for 1 hour on wire rack. Refrigerate at least 3 hours.
