2 c. ground pecans (or use 1 c. pecans, & 1 c. walnuts)
1 tsp. ginger
1/4 c. brown sugar
1 tbsp. grated lemon or orange rind
1 egg white
32 oz. cream cheese
3 eggs
1 1/2 c. granulated sugar
3/4 c. evaporated milk
1/4 c. flour
2 tsp. cinnamon
1/2 tsp. ground cloves
2 tsp. pumpkin pie spice
1 tsp. grated lemon rind
1 c. canned pumpkin

To prepare crust, combine pecans, ginger, brown sugar, lemon rind, and egg white. Press into bottom and sides of 10 inch springform pan. To prepare cake, beat cream cheese until smooth. Add eggs, one at a time, mixing well after each. Add sugar, milk, flour, spices, lemon rind and pumpkin, again mixing well after each addition. Stir until well blended. Pour into crust. Bake at 425 degrees for 15 minutes, reduce heat to 275 degrees for 1 hour and 15 minutes or until knife inserted 1 inch is clean.