1/2 c. graham cracker crumbs
1/2 c. pecans pieces
1/3 c. unsalted butter
1/4 c. plain sugar

FILLING:

1 (15 oz.) can pumpkin
4 (8 oz.) pkg. cream cheese
6 eggs
1 3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/8 tsp. salt

Cream the cheese with sugar, add eggs and pumpkin, blend add spices, mix well. Bake at 325 degrees for 1 hour 50 minutes for 8 inch pan; 1 hour 15 minutes for 9 inch pan. Turn off oven, let set in oven for 1 hour.

Chill overnight covered with foil. Garnish with whipped cream. Makes 2 pies.