1 egg yolk
Graham cracker crust
2 (8 oz.) pkg. cream cheese, at room temperature
3/4 c. sugar
2 eggs
2 (16 oz.) cans pumpkin
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Beat egg yolk and brush on a prepared graham cracker crust and bake 5 minutes at 350 degrees.
Beat cream cheese and sugar and 2 eggs until smooth. Then add pumpkin, cinnamon, ginger, cloves and blend well. Spoon into the crust and bake at 350 degrees until set, about 40-45 minutes. Cool, then refrigerate overnight. Garnish with whipped cream and pecan halves when serving.
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