Pumpkin Cream Cheese Pie Recipe

In small mixing bowl beat cream cheese, 1/4 cup granulated sugar, the vanilla, and the slightly beaten egg with electric mixer on low to medium speed, until smooth. Chill in refrigerator for 30 minutes. Spoon into unbaked pie shell.

In a medium mixing bowl combine pumpkin, evaporated milk, 2 eggs, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg. Carefully pour over cream cheese mixture.

To prevent overbrowning, cover edge of the pie with foil. Bake in a 350° oven for 25 minutes. Remove foil and bake for another 25 minutes.

Meanwhile, combine the pecans, flour, 2 tablespoons brown sugar, and butter. Sprinkle over the pie. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool for 1 to 2 hours on a wire rack.

Refrigerate within 2 hours; cover for longer storage.