2/3 cup flour

2 TBSP. sugar

4 TBSP. margarine

1/4 cup pecans finely chopped

1 egg yolk

Bake in 400 degree oven for 12-15 minutes until lightly browned. Cool. Slightly beat egg white and brush the crush with this.

Filling:

Beat together for at least ten minutes

4 (8oz) pkg. room temperature cream cheese

1 cup sugar

4 lightly beaten eggs plus 3 egg yolks lightly beaten

Add and beat well:

2 TBSP. cornstarch

1 3/4 tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

1 cup chilled whipping cream

3 tsp. vanilla

1 16 oz. Can pure pumpkin

Preheat oven to 425 degrees. Place pan with crust on it on a cookie sheet. Pour filling onto crust (pan will be extremely full) and place in oven for 15 minutes. Reduce oven heat to 300 degrees and bake another 60 minutes. Turn oven off and very slightly prop open oven door and leave cake in the oven like that for 3 hours. Chill overnight and remove from pan. You may spread with thin layer of sour cream and sprinkle with nutmeg if desired.