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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Whenever I take this pie to a holiday party, potluck supper or bake sale, I take along copies of the recipe, tooI'm sure to be asked for it. With the pie's very rich taste, even a sliver is satisfying! Ingredients:
1 package (8 ounces) cream cheese, softened |
1/4 cup sugar |
1/2 teaspoon vanilla extract |
1 egg |
1 unbaked pastry shell (9 inches) |
filling: |
1 can (15 ounces) solid-pack pumpkin |
1 cup evaporated milk |
2 eggs, beaten |
1/4 cup sugar |
1/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
topping: |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons brown sugar |
1 tablespoon butter, softened |
1/2 cup chopped pecans |
Directions:
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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