In a medium bowl, beat cream cheese and pumpkin with an electric mixer on medium speed until smooth and creamy.
Stir in cinnamon, nutmeg, salt and chopped pecans.
Spread cheese mixture on a serving plate or ungreased 9 inch glass pie plate.
Cut 3 pecans in half lengthwise and position 3 pieces for each eye.
Arrange 5 pecans for the mouth and 1 pecan for the nose.
Place remaining pecan on top for the stem.
Serve immediately, or cover and refrigerate up to 24 hours.