2 (9 inch) pie shells, baked
8 ounces cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup butter
1/2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup chopped pecans
In a medium bowl, beat cream cheese, sugar, vanilla and egg until smooth. Mix flour, baking soda, salt, nutmeg, cinnamon, ginger, pumpkin pie spice, cinnamon and cloves; pour mixture into pie shells.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and let stand for a few minutes to cool.
Preheat oven to 375 degrees F (190 degrees C).
Divine the pecans in a small bowl, using a fork to carefully break the pecans into small pieces. Place pecans in a 4-inch square baking dish.
Bake pie for 20 minutes in the preheated oven, until top is golden brown.
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