Sprinkle the gingersnap crumbs onto the bottom and sides of a well-buttered
9" pan. Chill until ready for filling.
In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg,
cloves, allspice, salt, and eggs until smooth.
Add the pumpkin puree and continue to beat until very smooth.
Pour the mixture into the chilled springform pan and bake in a preheated
325° oven for 1½ hours. Turn off the oven and let the cake stand
in the open oven for 30 minutes.
Transfer to a wire rack and let cool completely.
Carefully remove from the pan. In a chilled bowl, whip the heavy cream and
spread it over the top of the cake.
Sprinkle the chopped pecans on top of the whipped cream. Transfer the cake
to a serving dish and serve.
