| | FOR THE CRUST |
| 3/4 | c | Graham cracker crumbs |
| 1/2 | c | Finely chopped pecans |
| 1/4 | c | Firmly packed light brown sugar |
| 1/4 | c | Granulated sugar |
| 1/2 | | Stick (1/4 cup) unsalted butter; melted and cooled |
| | FOR THE FILLING |
| 1 1/2 | c | Solid pack pumpkin |
| 3 | lg | Eggs |
| 1 1/2 | ts | Cinnamon |
| 1/2 | ts | Freshly grated nutmeg |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Salt |
| 1/2 | c | Firmly packed light brown sugar |
| 3 | pk | (8-oz) cream cheese; cut into bits and softened |
| 1/2 | c | Granulated sugar |
| 2 | tb | Heavy cream |
| 1 | tb | Cornstarch |
| 1 | ts | Vanilla |
| 1 | tb | Bourbon liqueur or bourbon if desired |
| | FOR THE TOPPING |
| 2 | c | Sour cream |
| 2 | tb | Granulated sugar |
| 1 | tb | Bourbon liqueur or bourbon; or to taste |
| | GARNISH |
| 16 | | Pecan halves |
