Ingredients
1 package (8 ounces) cream cheese, softened1/4 cup sugar1/2 teaspoon vanilla extract1 large egg1 unbaked pastry shell (9 inches)FILLING:1 can (15 ounces) solid-pack pumpkin1 cup evaporated milk2 large eggs, beaten1/4 cup sugar1/4 cup packed brown sugar1 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon ground nutmegTOPPING:2 tablespoons all-purpose flour2 tablespoons brown sugar1 tablespoon butter, softened1/2 cup chopped pecans
Preparation
In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add egg; beat until smooth. Spread over bottom of pie shell. Chill 30 minutes. In a bowl, beat filling ingredients until smooth. Carefully pour over the cream cheese layer. Cover edge of pie with foil. Bake at 350° for 30 minutes. Remove foil; bake 25 minutes longer. Meanwhile, mix flour, brown sugar and butter until crumbly; stir in pecans. Sprinkle over pie. Bake 10-15 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
