Pumpkin Cheesecake Pie

Prep time: 45 minutes
Cook time: 1 hour
Yield: 12 servings

Ingredients:
1 single pie crust
1 (8-ounce) package of cream cheese, softened
1/4 C sugar
1/2 tsp vanilla
1 slightly beaten egg

1 1/4 C canned pumpkin
1 C evaporated milk
2 beaten eggs
1/4 C sugar
1/4 C packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg

4 TB all-purpose flour
4 TB brown sugar
2 TB cold butter
1 C chopped pecans

Place uncooked pie crust in a deep dish pie plate. Trim and crimp edges as desired. Set aside.

In a mixing bowl, beat the cream cheese until smooth. Add the sugar, vanilla, and beaten egg and beat until smooth. Refrigerate for 30 minutes. Spread the mixture into the bottom of the pie crust.

Preheat the oven to 350.

In another mixing bowl, combine the pumpkin, evaporated milk, 2 eggs, sugar, brown sugar, cinnamon, salt, and nutmeg. Beat until smooth. Very carefully pour the pumpkin mixture over the cream cheese layer.

Place the pie in the oven and bake for 25 minutes. Cover the edges of the pie with foil, then bake an additional 25 minutes.

In a small bowl, combine flour and brown sugar. Cut in the butter until the mixture looks like coarse crumbs. Stir in the pecans. Sprinkle the crumb mixture over the top of the pie. Return to the oven and bake another 10-15 minutes or until a knife inserted into the center of the pie comes out clean.

Coole the pie for 1 to 2 hours, then transfer to the refrigerator to cool completely.