Place pie crust in a 9 inch pie plate, trim excess and crimp edges all the way around, fill with pie weights or using a fork poke some holes in the crust so that it bakes flatBlind bake in a pre-heated 400° oven 15-20 minutes, until edges are lightly browned, allow to cool.
Pie Filling
With electric mixer cream the cream cheese until smooth, add sugar and pumpkin and combine
Add whole egg and additional yolk, salt, cinnamon, ginger, cloves - mix until combined thoroughly
Pour mixture into baked pie shell
Bake in a pre-heated 400° oven for 20 minutes - custard will start to puff and set
Pecan Crunch Topping
Combine flour and brown sugar in a bowl - add the butter in small cubes using your fingers to work the butter in until the mixture is well combined and crumbly then add in the pecans stir to combine and coat the nuts.
After the pie has baked 20 minutes sprinkle the pecan topping all over the top of the pie and put back in the oven for 13-15 more minutes
Use a pie crust shield or foil if you feel like the crust is getting dark, center of pie will still be jiggly when you take out of the oven but will set-up as pie cools.
Refrigerate pie until ready to serve
Nutrition values are estimates, for exact values consult a nutritionist.