Pumpkin Cream Cheese Layer Pie With Streusel Nut Topping

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 (9 inch) unbaked pie pastry (to fit a 9-inch pie plate)
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1 egg, beaten
• 1 1/4 cups pumpkin puree
• 1 cup evaporated milk
• 2 eggs, beaten
• 2 teaspoons vanilla
• 1/3 cup brown sugar, packed
• 1/3 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon clove (optional)
• 1/4 teaspoon salt
• 3 tablespoons flour
• 3 tablespoons brown sugar
• 3 tablespoons butter, softened
• 3/4 cup chopped pecans

Recipe

• 1 set oven to 350 degrees.
• 2 fit the prepared pie pastry into a 9-inch glass pie plate and flute edges as desired.
• 3 for the cream cheese layer; in a large bowl beat the cream cheese with 1/3 cup sugar, egg and vanilla until smooth; pour into the prepared pie shell and chill for 30 minutes.
• 4 for the pumpkin mixture; in a large bowl combine pumpkin puree with evaporated milk, 2 eggs, vanilla, 1/3 cups brown sugar, 1/3 cup sugar, cinnamon, nutmeg, cloves and salt; mix until well combined.
• 5 pour the pumpkin mixture over the chilled cream cheese mixture in the pie shell.
• 6 cover the edges of the crust with foil to prevent excess browning.
• 7 bake for 25 minutes; remove the foil from edges and continue to bake for another 20 minutes.
• 8 while the pie is baking combine 2 tablespoons flour with 2 tablespoons brown sugar in a small bowl; add in softed butter and mix until combined, then add in chopped nuts.
• 9 after the pie has been in the oven for the last 20 minutes remove and sprinkle the streusal mixture evenly on top; return to oven and bake for 10-15 minutes more.