While the graham crackers are still in their package, hut them as hard as you can without ripping open the package. Once the package is torn, dump them into a bowl. Crush more with your hands until you have almost sand sized pieces. You should enjoy this!
Melt the butter however you choose and pour it in the graham crackers. Pour in the sugar as well and mix it all together.
Firmly press the crust evenly into the bottom of the pan. When shaken lightly no pieces should be dislodged.
In a bowl beat together until well mixed with an electric beater the eggs and cream cheese. Beat in the sugar, flour, vanilla, cinnamon, nutmeg, and ginger powder, and pumpkin.
Pour the filling onto your crust. Bake for 35-40 minutes until knife comes out mostly clean. Refrigerate until cake is cold before cutting into squares and serving. Enjoy your pumpkiny treat!