Pumpkin-cream Cheese Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 recipe for pastry for single-crust pie (i just buy one all ready made)
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 slightly beaten egg
• 1 1/4 cups canned pumpkin
• 1 cup evaporated milk
• 2 beaten eggs
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped pecans
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon butter, softened

Recipe

• 1 prepare and roll out pastry.
• 2 (or buy one).
• 3 in small mixing bowl beat cream cheese, 1/4 cup granulated sugar, the vanilla, and the 1 slightly beaten egg, with electric mixer on low to medium speed until smooth.
• 4 chill in refrigerator for 30 minutes.
• 5 spoon into pastry or store bought pie crust.
• 6 in a medium mixing bowl combine pumpkin, evaporated milk, the 2 eggs, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg.
• 7 carefully pour over cream-cheese mixture.
• 8 to prevent overbrowning, cover edge of the pie with foil.
• 9 bake in a 350 degree oven for 25 minutes.
• 10 remove foil.
• 11 bake for 25 minutes more.
• 12 meanwhile, combine the pecans, flour, the 2 tablespoons brown sugar, and butter.
• 13 sprinkle over the pie.
• 14 bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean.
• 15 cool for 1 to 2 hours on a wire rack.
• 16 refrigerate within 2 hours; cover for longer storage.