To Make Crust: In a medium bowl combine
graham cracker crumbs, ground pecans, white sugar,
and 1/8 teaspoon ground ginger. Mix well, then pour
in melted butter. Stir until butter is evenly
distributed. Press mixture into a 9-inch pie plate.
Set aside.
To Make Filling: In a large mixing bowl
combine cream cheese and brown sugar. Beat until
smooth, then add eggs, pumpkin, and cream. Mix well.
Stir in cinnamon, ginger, nutmeg, cloves, and salt.
Pour mixture into pie shell.
Bake in preheated oven for 35 to 40
minutes, until set in center. Chill before serving.
Garnish with whipped cream and pecan halves if
desired.
