----------------------------------FILLING---------------------------------16 oz Cream cheese; softened 0.75 c Sugar 16 oz Pumpkin; 1 can 1.25 ts Ground cinnamon half ts Ground ginger half ts Ground nutmeg quarter ts -salt 2 Eggs ----------------------------------TOPPING---------------------------------2 c Sour cream 2 tb Sugar 1 ts Vanilla extract Pecan halves; dozen to 16 CRUST: Combine crust ingredients. Press into the bottom of a 23 cm spring form pan; chill. FILLING: Beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt, add eggs one at a time, beating well after each. Pour into crust and bake at 180ºC or 50 minutes. TOPPING: Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to oven for 5 minutes. Cool on a rack and chill over night. GARNISH: each slice with a pecan half. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue; -----