INGREDIENTS
For the crust:
5 oz
graham crackers, broken into large pieces
3 tbsp
sugar
1/2 tsp
ground ginger
1/2 tsp
ground cinnamon
1/4 tsp
ground cloves
6 tbsp
unsalted butter, melted
For the filling:
1 1/3 cups
sugar
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
freshly grated nutmeg
1/4 tsp
ground cloves
1/4 tsp
ground allspice
1/2 tsp
salt
1 15 ounce can
pumpkin puree
3 8 ounce packages
cream cheese, at room temperature
1 tbsp
vanilla extract
1 tbsp
freshly squeezed lemon juice
5
large eggs, at room temperature
1 cup
heavy cream
For the candied pecans:
1/2 cup
pecan halves, coarsely chopped (or left intact)
1 tbsp
unsalted butter
2 tbsp
sugar