1 (8 oz.) pkg. cream cheese
1 c. canned pumpkin
3/4 c. brown sugar
3 eggs
1 tbsp. flour
1 tsp. cinnamon
1/2 tsp. nutmeg, ground
1/2 tsp. vanilla

GRAHAM CRACKER CRUST:

3 tbsp. butter
1 c. fine graham cracker crumbs
1/4 c. granulated brown sugar

Prepare crust; set aside.

Place cream cheese in medium bowl. Microwave at medium until softened, 1-2 minutes. Add remaining ingredients. Beat at medium speed of electric mixer until smooth and well-blended.

Microwave at medium high (70%) until hot and thickened, 6-8 minutes, stirring every 2 minutes. Pour into crust. Reduce power to medium (50%). Microwave until filling is firm to touch, 10-15 minutes.

Center may appear soft-set. Garnish with pecan halves. Refrigerate until set.