Title: Pumpkin cheesecake pie
 Categories: Pies, Cheesecakes
      Yield: 8 Servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Graham cracker crumbs
    1/2 c  Ground pecans
      2 tb Sugar
    1/8 ts Ginger
    1/4 c  Butter or margarine,melted

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Brown sugar,firmly packed
      1 pk 8 oz. cream cheese
      1 cn 16 oz. pumpkin pie filling
    1/2 c  Heavy cream
      1 ts Cinnamon
    1/2 ts Ginger
    1/2 ts Salt
    1/4 ts Nutmeg
    1/4 ts Clove
      1 ds Black pepper
      3 ea Eggs

MMMMM--------------------------GARNISH-------------------------------
      1 x  Pecan halves
      1 x  Sweetened whipped cream
 
   CRUST: Preheat oven to 350 degrees.Combine cracker
  crumbs,pecans,sugar and ginger.Add butter.Stir until well
  coated.Press,evenly,to bottom and sides of a 9" pie plate.Bake 8 to
       10    minutes.Cool on a wire rack.
   FILLING: Combine brown sugar and cream cheese;beat until light and
  fluffy.Beat in remaining ingredients in order listed above,adding the
  eggs one at a time.NOTE: Filling can be made ahead of time. Cover and
  refrigerate overnight.Bring to room temperature before filling pie
  shell.Pour into pie shell.Bake 55 to 60 minutes and use toothpick
  test for exact timing.Cool on a wire rack.Pipe edge with whipping
  cream and garnish with pecans,if desired.Makes 8 to 10 servings.