Preheat oven to 350°F. Mix cream cheese and light brown sugar in large bowl until well-blended. Add eggs, blend well. Stir in pumpkin, pumpkin pie spice, and TABASCO® Sauce.
Pour into crust. Bake for 40 minutes or until center is almost set. Cool; refrigerate 3 hours or overnight. To serve, top each serving with dollop of whipped cream; garnish with chopped pecans.
Makes 8 servings.
Note: To make a Gingersnap Crust, mix 1 1/2 cups gingersnap crumbs (about 20 gingersnaps) with 3 tablespoons melted butter or margarine. Press into bottom and sides of 9-inch pie plate.