Pumpkin Cream Cheese Pie

Standard

Ingredients:
Cream Cheese Layer:
1 8-ounce package cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 slightly beaten egg

Pumpkin Layer:
15 oz. canned pumpkin
12 oz. can evaporated milk
2 beaten eggs
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Pecan Topping:
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon butter, melted

Preparation:
Prepare and roll out your favorite single crust pie pastry and place in a 9-inch pie plate. Trim and crimp edges as you like, and set aside.

Cream Cheese Layer:
In a small mixing bowl, beat the cream cheese, granulated sugar, vanilla, and 1 slightly beaten egg with an electric mixer on low to medium speed until smooth. Chill in refrigerator for 30 minutes. Spoon into pastry-lined pie plate.

Pumpkin Layer:
In a medium mixing bowl combine pumpkin, evaporated milk, the 2 eggs, granulated sugar, brown sugar, cinnamon, salt, nutmeg, ginger, and cloves. Carefully pour over cream-cheese mixture.

To prevent overbrowning, cover edge of the pie with foil. Bake in a 350F oven for 25 minutes. Remove foil. Bake for 25 minutes more. Meanwhile, combine the pecans, flour, 2 tablespoons brown sugar, and butter. Sprinkle over the pie. Bake for 10 to 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.

Thanks go out to How To Eat A Cupcake for sharing this tasty recipe!
Adapted from Better Homes and Gardens: New Baking Book