This recipe is rich, easy, and lower in calories than many pumpkin pie recipes.  

You can even make an actual cheesecake with it instead of a pie.  Press a thin layer of graham crust in bottom of two greased pie plates and proceed, reducing milk to 1/3 cup.   Decorate with apricot marmalade around the edges when cool.

Pumpkin Cheesecake Pie

1 8-oz pkg. Neufchatel or lite cream cheese, softened
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
3 eggs
1 15-oz (of 16 oz) can of pumpkin
1 tsp vanilla extract
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 extract.

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.