Crust:

2 c. ground pecans (ground almonds are also okay)
2 tbsp. brown sugar
1 egg white, beaten until frothy
1 tsp. powdered ginger
1 tsp. finely grated lemon rind

Mix pecans with brown sugar, egg white, powdered ginger and rind just until mixture is bound together. Press into the bottom and a little bit up the sides of a 10 inch spring form pan.

Cream Cheese Filling:

2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
2 tsp. finely grated lemon rind
1 c. heavy cream
1 tbsp. vanilla extract
1 lb. can pumpkin puree
coarsely ground lemon rind for garnish

Beat together cream cheese, sugar, eggs and yolks. Add flour, cinnamon, cloves, ginger and lemon rind. Beat in cream and vanilla, add pumpkin and beat until thoroughly mixed. Pour into prepared crust and bake 15 minutes at 425°F. Reduce heat to 275°F and bake 1 hour longer. Turn off heat and allow cake to cool overnight or for 8 hours in the oven. Refrigerate for several hours or overnight before serving.