Pumpkin Cheesecake Pie
A Recipe from Sneaky Kitchen
1 8-oz pkg. Neufchatel or lite cream cheese 
3/4 cup sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
3 eggs
1 15-oz (of 16 oz) can of pumpkin
1 tsp vanilla
1/2 cup skim or low-fat milk
1 deep dish pie crust, regular or graham, or
    2 regular size pie crusts

Preheat oven to 425 F.

Place softened cream cheese in bowl and beat until fluffy.  Add spices to the sugar, and add to the cream cheese.  Continue to beat.  Add eggs one at a time, beating after each addition.   Add pumpkin, beating, then milk and vanilla.

Pour into pie shell(s).  Place in oven and immediately turn down to 350 F.  (Note: if using a heavy ceramic pie plate, leave at 425 F for about 5 minutes before lowering heat.)

Bake for about 45 minutes to an hour for a deep dish pie or 30 or 40 minutes for 2 shallow ones; watch them, and test with a clean dry table knife inserted in the center.  If the filling coats the knife, continue to bake; when it comes out clean or with just a few curds clinging, it's done.

Refrigerate when cool.  Serve with a dollop of lite Cool Whip if desired.