Ingredients
The following ingredients have 12 Servings
- 1 single pie crust
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup 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 sugar
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 tablespoons all-purpose flour
- 4 tablespoons brown sugar
- 2 tablespoons cold butter
- 1 cup chopped pecans
Instruction
- Roll out the pie crust and place in a 9-inch pie plate. Trim and crimp the 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 350ºF.
- In another mixing bowl, combine the pumpkin, evaporated milk, 2 eggs, 1/4 cup sugar, 1/4 cup brown sugar, cinnamon, salt and nutmeg. Beat until smooth, then very carefully pour the 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 the flour, brown sugar and butter. 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.
- Cool the pie for 1 to 2 hours, then transfer to the refrigerator to cool completely.
