1 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 eggs, lightly beaten
1 (16 oz.) can pumpkin
1 2/3 c. half and half or 1 (13 oz.) can evaporated milk
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 (10") unbaked single pie shell
4 tbsp. melted butter
3/4 c. light brown sugar
1 c. chopped walnuts or pecans

In large mixing bowl combine cream cheese and sugar, blend thoroughly; beat in eggs. Add pumpkin, half and half, salt, cinnamon, ginger and cloves. Mix well. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 45 minutes. Cool on wire rack. In small bowl combine butter, brown sugar and nuts. Just before serving pie spread nut mixture over top and run pie under broiler just until topping begins to brown and bubble.