CRUST:

1/2 c. ground pecans, toasted
1/2 stick butter, melted
1 c. graham cracker crumbs
2 tbsp. sugar
1/4 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
3 tbsp. flour
1/2 tsp. salt

FILLING:

1 (16 oz.) can pumpkin
1 1/2 c. sugar
1 tsp. cinnamon
3 (8 oz.) pkg. cream cheese at room temperature
4 eggs, at room temperature

To make crust, combine all ingredients until well blended and press into a well buttered 8 inch springform pan and refrigerate.

To make filling: sift the flour, cinnamon, nutmeg, ginger and salt. Blend in mixer: pumpkin and sugar, add flour mixture and cream cheese, 1 package at a time, blending well after each addition. Add eggs, blend well. Pour into crust and bake at 350 degrees for 1 hour 10 minutes, or until center does not quiver. Cool.

TOPPING:

1/2 c. whipping cream
1/4 tsp. vanilla
1 tbsp. powdered sugar

Whip cream, add vanilla and sugar. Decorate with rosettes on cooled cake. Garnish with pecan halves. Chill at least 5 to 6 hours before serving.