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Total Time:
Prep Time: 20 min
Cook Time: 65 min

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Ingredients

For 6 Servings

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1 package (8 oz) cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla extract
1 egg
1 unbaked pastry shell (9 inches)
filling:
1 can (15 oz) solid- pack pumpkin
1 cup evaporated milk
2 eggs, beaten
1/4 cup sugar
1/4 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
topping:
2 tbsp king arthur unbleached all-purpose flour
2 tbsp brown sugar
1 tbsp butter, softened
1/2 cup chopped pecans

Directions

Step By Step View

1 In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add egg; beat until smooth. Spread over bottom of pie shell. Chill 30 minutes. In a bowl, beat filling ingredients until smooth. Carefully pour over the cream cheese layer. Cover edge of pie with foil. Bake at 350° for 30 minutes. Remove foil; bake 25 minutes longer. Meanwhile, mix flour, brown sugar and butter until crumbly; stir in pecans. Sprinkle over pie. Bake 10-15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

Directions

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1. In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add egg; beat until smooth. Spread over bottom of pie shell. Chill 30 minutes. In a bowl, beat filling ingredients until smooth. Carefully pour over the cream cheese layer. Cover edge of pie with foil. Bake at 350° for 30 minutes. Remove foil; bake 25 minutes longer. Meanwhile, mix flour, brown sugar and butter until crumbly; stir in pecans. Sprinkle over pie. Bake 10-15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

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