FILLING                                                    
2 cups pumpkin puree
2 lbs cream cheese, softened
1 1/2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 1/2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp ground cloves
1/4 tsp allspice
1/8 tsp salt
6 eggs

CRUST
1/2 cup gingersnap crumbs

TOPPING
1 cup heavy cream (or whipped cream)
1/2 cup chopped pecans

1. Preheat over to 325F.
2. Sprinkle the gingersnap crumbs onto the bottom and sides of a well-buttered 9-inch springform pan. Chill until ready for filling.
3. In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt, and eggs until smooth.
4. Add the pumpkin puree and continue to beat until very smooth.
5. Pour the mixture into the chilled springform pan and bake for 1 1/2 hours.
6. Turn off the oven and let the cake stand in the open oven for 30 minutes.
7. Transfer to a wire rack and let cool completely.
8. Carefully remove the sides of the springform pan.
9. In a chilled bowl, whip the heavy cream and spread it over the top of the cake.
10. Top with chopped pecans.