For the Cheesecake Layer:
1 - 8 ounce package cream cheese, softened
1/4 cup sugar
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1 egg
For the Pecan Layer:
2/3 cup dark corn syrup
2/3 cup sugar
2 eggs
1 Tablespoon melted butter
1 teaspoon vanilla extract
1 cup pecans
Preheat the oven to 350 degrees. Coat a 9.5 inch pie plate with butter. Unroll the pie crust and place in the pie plate. Fold the edges under and crimp. Refrigerate until needed. Beat the cream cheese and sugar until creamy. Add the pumpkin, spices, and egg and beat until creamy again. Spread the mixture in the bottom of the pie crust. Whisk together the corn syrup, sugar, eggs, butter, and vanilla. Add the pecans and stir to coat. Gently pour on top of the cheesecake layer. Place the pie dish on a cookie sheet and cover the edges of the pie crust with foil or a pie guard. Bake for 50-55 minutes. Remove and let cool on a wire rack for 1 hour, and then refrigerate until chilled. Serve with Cool Whip, pumpkin pie spice, and extra pecans, if desired.