• 1 (8 oz) package cream cheese, softened
• 1/4 cup sugar
• 1/2 tsp vanilla
• 1 egg, slightly beaten

• 1 unbaked 9-inch pastry shell
• 1 1/4 cups canned pumpkin
• 1 cup evaporated milk
• 2 beaten eggs
• 1/4 cup packed brown sugar
• 1/4 cup sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 1/2 cup chopped pecans
• 2 Tbsp butter, softened
• 2 Tbsp all-purpose flour
• 2 Tbsp brown sugar

1. In a small mixer bowl, beat together the cream cheese, 1/4 cup sugar, vanilla and the egg till smooth.
2. Chill for 30 minutes. Turn into prepared pie shell.
3. Combine pumpkin, milk, the 2 eggs, 1/4 cup brown sugar, 1/4 cup sugar, cinnamon, salt and nutmeg.
4. Carefully pour over cream cheese mixture.
5. Cover edge of the pie with foil.
6. Bake in a 350° oven for 25 minutes. Remove foil; bake for 25 minutes more.
7. Meanwhile, combine the pecans, butter, flour and 2 tablespoons brown sugar.
8. Sprinkle over the pie.
9. Bake the pie for 10 to 15 minutes more or till a knife inserted near the center comes out clean.
10. Cool on wire rack.

(Carole OR)