1 10 1/2 or 11 ounce package cheesecake mix
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup canned or mashed cooked pumpkin
3/4 cup milk
1/2 teaspoon vanilla
whipped cream (optional)
ground cinnamon (optional)

Directions:
Prepare the graham cracker crust in the cheesecake mix according to the package directions. Spread evenly in a 9 inch pie plate. Press onto the bottom and up the sides of the pie plate to form a firm, even crust. Chill in freezer while preparing filling.

For filling, in a small mixer bowl combine cheesecake filling mix, the 1 teaspoon cinnamon, nutmeg, and cloves. Add pumpkin, milk, and vanilla. Beat with an electric mixer on low speed till combined, scraping bowl constantly. Beat for 3 minutes on medium speed, scraping bowl occasionally. Pour mixture into prepared crust. Chill for at least 1 hour or till set. Let stand for 5 minutes before serving. Garnish with whipped cream and sprinkle with additional cinnamon, if desired.

Makes 8 servings.

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