Preheat the oven to 350 degrees F.  

Mist a 9x9-inch baking pan with non-stick spray and line with parchment.

Place the ground pecans, melted butter, sugar, egg white, and salt in a medium bowl and toss together with a fork to combine.  

Press the mixture in an even layer over the bottom of the prepared pan.

Place the cream cheese, brown sugar, and cornstarch in a large mixing bowl and beat on medium speed until smooth and creamy.  

Scrape the bottom and sides of the bowl with a silicone spatula, and stir in the pumpkin.  

Stir in the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.  

Stir in the cream, cinnamon, vanilla, ginger, and cloves, and transfer the mixture to the prepared pan.

Bake for 20 minutes at 350 degrees F, then reduce the oven temperature to 250 degrees F and continue to bake for one hour, or until set around the edges and still slightly jiggly towards the center.  

Chill overnight before cutting into squares.