Filling
8 ounces cream cheese, softened
3/4 cup firmly packed brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon cloves
3 eggs
1 1/2 cups canned or smoothly mashed, cooked
pumpkin
1 cup half and half or evaporated milk
1 teaspoon vanilla

Topping
1/4 cup firmly packed brown sugar
1/8 teaspoon cinnamon
dash ginger and nutmeg
1 cup dairy sour cream
1 teaspoon vanilla

In medium bowl, cream margarine and sugar until light and fluffy. Add egg; beat until well
blended. Lightly spoon flour into measuring cup; level off. Blend flour, baking powder and salt into creamed mixture. Spread dough evenly over bottom and 1 1/2 inches up side of ungreased 10-inch springform or 9-inch square pan. Refrigerate while preparing filling.

Heat oven to 375F. In large bowl, blend cream cheese, brown sugar, nutmeg, cinnamon, ginger, salt and cloves until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in pumpkin, half-and-half and vanilla. Pour filling into chilled pastry. Bake at 375F for 45 to 50 minutes or until center is almost set. Remove from oven.

Meanwhile in small bowl, combine all topping ingredients; blend well. Remove dessert from oven; spread topping over filling. Return to oven; bake an additional 15 minutes. Carefully loosen crust from outer ring of pan by running knife between outer ring and crust. Cool completely; refrigerate 5 hours or overnight. Remove dies of pan before serving. 12 servings.

HIGH ALTITUDE--About 3500 Feet: No change.