Sarah Renuart
Ingredients:
1 pie crust (Pillsbury Pie Crusts "Just Unroll" type works great)
1-8 oz. pkg. cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla
1 slightly beaten egg
1 and 1/4 cups canned pumpkin
1 cup evaporated milk
2 beaten eggs
1/4 granulated sugar
1/4 cup packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 cup chopped pecans
2 Tbsp. all-purpose flour
2 Tbsp. brown sugar
1 Tbsp. butter, softened
Directions:
Prepare and roll out pie crust. Line a 9-inch plate with the pastry. Trim and crimp edge as desired, set aside.
In a small mixing bowl, beat cream cheese, 1/4 cup granulated sugar, vanilla, and 1 slightly beaten egg with electric mixer on low to medium speed until smooth. Chill in refrigerator for 30 minutes. Spoon into pastry lined pie plate.
In a medium mixing bowl, combine pumpkin, evaporated milk, 2 eggs, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg. Carefully pour over cream-cheese mixture.
To prevent over browning, cover the edge of the pie with foil. Bake it in a 350 degrees oven for 25 minutes. Remove foil. Bake for 25 minutes more.
Meanwhile, combine the pecans, flour, the 2 Tbsp. brown sugar, and butter. Sprinkle over the pie. Bake for 10-15 minutes more or until a knife inserted near the center comes out clean. Cool for 1 to 2 hours on a wire rack. Refrigerate within 2 hours; cover for longer storage.