For the crust:
Approx. 2 c pecans (I didn’t measure!)
¼ c firmly packed brown sugar
4 tbs ghee (clarified butter)
Pulse in food processor until it is as fine as you want it. Press into the bottom and up the sides of a 9 inch spring form pan and set in the fridge while you make the filling.
For the filling:
3/4 cup firmly packed light brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1 lb. cream cheese, at room temperature
1 cup pumpkin puree
In a small bowl mix the brown sugar and spices. In a larger mixing bowl, beat the cream cheese until it is smooth and creamy. Gradually add the sugar and spice mixture and mix very well. Add the eggs and mix until smooth and then add the pumpkin puree. Pour into the crust and bake at 350 degrees for 35 to 40 minutes. Transfer pan to wire and let cool completely. Refrigerate.
the filling is from is from this william sonoma recipe. the crust is my own. i whipped heavy cream with pure maple syrup for the top and everyone loved it!