Pre-heat oven to 350. Combine 1 1/4 c. ginger snap crumbs with a quarter c of melted butter. Press into the bottom of a 9″ sprinform pan. or 18 regular muffin tins.

Beat 3 pkgs softened cream cheese, 3/4 c. sugar until smooth.

Add 3 eggs one at a time and mix until just blended. Stir in 1 c. canned pumpkin puree, 1/2 c. toasted chopped pecans. and adash of nutmeg and cinnamon. Pour into crust

Bake for 45-50 mins or until centre is almost set. For muffins 25-30 mins. Cool completely and refridgerate 3 hours or overnight. Garnish with Cool Whip, toasted pecans, cinnamons and nutmeg.