Mix together the graham cracker crumbs, brown sugar, salt, and butter until evenly combined. Press into a 9” pie plate or springform pan. Set aside.
In a large bowl, beat cream cheese until smooth. Beat in the sugar, pumpkin, vanilla and spices (cinnamon, nutmeg, and clove) until blended. Add eggs; beat just until blended.Pour into crust.
Bake for 40 minutes or until center is almost set. Cool at room temperature until comfortable to touch then refrigerate for 3 hours. Top with whipped topping just before serving.