Paradise Pumpkin Pie

Looking for something different from the same old pumpkin pie? This is a wonderful alternative! How about a pastry shell filled with a creamy layer of cheesecake, a layer of sweet and spicy pumpkin,and topped off with a crunchy pecan praline topping.Absolutely the best!

• Ready In: 1 hr 15 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1⁄4 cup sugar
• 1⁄2 teaspoon vanilla
• 1  egg
• 1  unbaked  9 inch pie shell

• Filling

• 1 (16 ounce) can pumpkin (not pie filling)
• 1  cup evaporated milk
• 2  eggs, beaten
• 1⁄4 cup white sugar
• 1⁄4 cup brown sugar
• 1  teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon ginger
• 1⁄4 teaspoon clove

• Topping

• 2  tablespoons flour
• 2  tablespoons brown sugar
• 1  tablespoon butter or 1  tablespoon margarine
• 1⁄2 cup  chopped pecans

Directions

1. Beat cream cheese until smooth.
2. Add sugar and vanilla; mix well.
3. Add egg, beat until smooth.
4. Spread over bottom of pie shell; chill 30 minutes.
5. Beat filling ingredients until smooth.
6. Carefully pour over cream cheese layer.
7. Cover edge of pie with foil to prevent crust from over-browning.
8. Bake at 350 degrees for 30 minutes.
9. Remove foil; bake 25 minutes longer.
10. Meanwhile, mix flour, brown sugar and margarine until crumbly.
11. Mix in pecans.
12. Sprinkle over pie.
13. Bake 10-15 minutes more or until knife inserted near center comes out clean.