In a mixing bowl, combine the flour and butter until the mixture resembles coarse crumbs.

Add the egg ,egg yolk, and brown sugar to the flour mixture, stirring until the dough begins to come together. Transfer the dough onto a floured surface and gently knead it until smooth. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

Preheat the oven to 350°F (175°C) and prepare a 9-inch tart pan or pie dish by greasing it.

Roll out the chilled dough on a floured surface and carefully line the tart pan, trimming any excess dough.

In a separate large bowl, mix together the pumpkin puree, cream cheese, granulated sugar, cinnamon, ginger, and maple syrup until smooth. Spread this pumpkin mixture evenly over the prepared crust.

Scatter the pecans over the pumpkin layer in the tart.

Bake the tart in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.

Allow the tart to cool before slicing and serving. For extra indulgence, serve drizzled with maple syrup and a dollop of whipped cream or a scoop of ice cream. Enjoy this decadent dessert with friends and family!