1/3 c. margarine
1/3 c. sugar
1 egg
1-1/4 c. flour

16 oz. cream cheese
3/4 c. sugar
16 oz. pumpkin
1 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg
2 eggs
Dash of salt

1/3 c. margarine 1/3 c. sugar 1 egg 1 -1/4 c. flour 16 oz. cream cheese 3/4 c. sugar 16 oz. pumpkin 1 t. cinnamon 1/4 t. ginger 1/4 t. nutmeg 2 eggs

Cream margarine and sugar until fluffy. Blend in egg and flour and mix well. Press dough on bottom and 2 inches up the sides of a 9" spring form pan. Bake 5 minutes at 400 degrees to set. Remove from oven and reduce temperature to 350 degrees.

Combine softened cream cheese and sugar, mixing at medium speed until well blended. Blend in pumpkin, spices, eggs and salt, mixing well after each addition.

Pour mixture into the crust-lined pan, smoothing the surface to the edge of the pan. Bake at 350 degrees for 50 minutes (sometimes longer) or until fairly firm. Loosen cake from the rim of pan, but cool before removing rim completely. Chill and garnish with with whipped cream (if desired).