CRUST
1 c  Graham cracker crumbs
1/2 c  Ground pecans
2 tb Sugar
1/8 ts Ginger
1/4 c  Butter or margarine,melted

-FILLING –
3/4 c Brown sugar,firmly packed
1 pk 8 oz. cream cheese
1 cn 16 oz. pumpkin pie filling
1/2 c Heavy cream
1 ts Cinnamon
1/2 ts Ginger
1/2 ts Salt
1/4 ts Nutmeg
1/4 ts Clove
1 ds Black pepper
3 Eggs

-GARNISH –
Pecan halves
Sweetened whipped cream

CRUST: Preheat oven to 350 degrees.Combine cracker crumbs,pecans,sugar and
ginger.Add butter.Stir until well coated.Press,evenly,to bottom and sides
of a 9″ pie plate.Bake 8 to 10 minutes.Cool on a wire rack.
FILLING: Combine brown sugar and cream cheese;beat until light and
fluffy.Beat in remaining ingredients in order listed above,adding the eggs
one at a time.NOTE: Filling can be made ahead of time. Cover and
refrigerate overnight.Bring to room temperature before filling pie
shell.Pour into pie shell.Bake 55 to 60 minutes and use toothpick test for
exact timing.Cool on a wire rack.Pipe edge with whipping cream and garnish
with pecans,if desired.Makes 8 to 10 servings.