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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 9 inch pie shell |
8 ounce(s) cream cheese |
1/4 cup(s) sugar |
1/2 teaspoon(s) vanilla |
1 egg, beaten |
1 1/4 cup(s) pumpkin puree |
1 cup(s) evaporated milk |
2 eggs, beaten |
1/4 cup(s) brown sugar |
1/4 cup(s) white sugar |
1 teaspoon(s) cinnamon |
1/4 teaspoon(s) nutmeg |
1/4 teaspoon(s) salt |
2 tablespoon(s) flour |
2 tablespoon(s) brown sugar |
2 tablespoon(s) butter |
1/2 cup(s) chopped pecans |
Directions:
1. Combine cream cheese, sugar, vanilla, and 1 beaten egg. Chill 30 minutes then spread into pie crust. Combine pumpkin through salt and pour over cheesecake layer. Cover edges of crust with foil. Bake at 350 for 25 minutes. Remove foil bake 25 more minutes. Mix flour and sugar, then add butter to crumble over pie. Bake 10 minutes.
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