Preheat oven at 325 degrees.

BUTTER PASTRY SHELL:

3/4 c. flour, unsifted
1 egg yolk
1/4 c. butter
1 1/2 tbsp. sugar

Combine flour, sugar, and butter, mixing until even textured and butter lumps are no longer distinguishable. Stir in egg yolk, working dough into a smooth ball. Press down evenly over bottom and 1/2 way up sides of 9-inch cake pan with removable sides or cheesecake pan. Bake in 300 degree oven for 30 minutes or until crust is a pale-golden color. Cool on wire rack. A pre-made crust can be used for convenience.

SOUR-CREAM TOPPING:

1 sm. (8 oz.) carton sour cream
6 tbsp. sugar
1 tsp. vanilla
12 pecan halves for garnish

Mix together sour cream, sugar and vanilla lightly, but until well blended.

PUMPKIN-CHEESE FILLING:

6 oz. cream cheese
3/4 c. sugar
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1 (1 lb.) can pumpkin

Beat cream cheese smoothly with sugar, cinnamon, ginger and cloves. Blend in eggs; then add pumpkin and mix thoroughly. Pour filling in baked pastry shell and bake in 325 degree oven for 35 minutes or until center is set. Remove pie from oven and spread sour cream topping evenly over the filling. Return to oven and bake 10 minutes longer.

Cool, then cover and chill thoroughly. Remove pan sides, garnish with pecan halves around outer edge, and serve.