menu search

Pumpkin-Cream Cheese Pie



Prepare and roll out pastry.
(Or buy one).
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.
Chill in refrigerator for 30 minutes.
Spoon into pastry or store bought pie crust.
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.
Carefully pour over cream-cheese mixture.
To prevent overbrowning, cover edge of the pie with foil.
Bake in a 350 degree oven for 25 minutes.
Remove foil.
Bake for 25 minutes more.
Meanwhile, combine the pecans, flour, the 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.