8 ounces cream cheese
1-1/2 teaspoons cinnamon
3/4 cup sugar
1 teaspoon allspice
1/2 cup pumpkin
1 teaspoon vanilla
1 cup flour
1/3 cup brown sugar
1/2 cup chopped walnuts or pecans
1. Combine cream cheese, cinnamon, sugar, allspice, pumpkin, vanilla and eggs until smooth.
2. Cut in 5 tablespoons butter, softened. Stir in nuts. Set aside 3/4 cup of this mixture for top. Press remaining amount in a buttered 8 by 8-inch pan.
3. Bake at 350 F for 15 minutes. Cool slightly.
4. Pour cream cheese mixture over baked crust. Sprinkle with reserved topping. Bake 30 to 35 minutes at 350 F. Cool before cutting.
Note: To make in a 9 by 13-inch pan, use the entire can of pumpkin and double all other ingredients, and use 1/4 teaspoon of cloves and 1/2 teaspoon of ginger in place of
the allspice if desired.