CREAM CHEESE Pumpkin Pie

By mhyde

Ingredients

• 1 (8 ounce) cream cheese, softened
• 1 ⁄3 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 prepared pie crust (uncooked)
• 1 (15 ounce) can pumpkin
• 1 ⁄2 cup brown sugar
• 2 eggs, beaten
• 1 ⁄4 cup milk
• 1 teaspoon cinnamon
• 1 ⁄4 teaspoon nutmeg
• 1 ⁄4 teaspoon salt
• 3 ⁄4 cup pecans, chopped
• 2 tablespoons butter, softened
• 2 tablespoons brown sugar

Preparation

Step 1

Mix cream cheese, sugar, egg and vanilla well. Pour into uncooked pie crust.
Place in refrigerator to chill and thicken for approximately 30 to 45 minutes.
In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Pour on top of chilled cream cheese layer.
In a small bowl combine pecans, butter and brown sugar; set aside.
Bake in a 350 degree oven for 45 minutes. Edge of pie may be covered with a foil protector for one-half of baking time to prevent crust from getting too brown.
Carefully remove from oven and sprinkle pecan mixture around in a circle on top of pie. Place back in oven for approximately 10 to 15 minutes.
Remove from oven and allow to cool slightly. Chill in refrigerator for approximately 3 to 4 hours before cutting into serving pieces.