Pumpkin Cream Cheese Streusel Pie

This special pie--with its rich creamy base, spicey pumpkin layer, and nutty topping-- catapults the Thanksgiving standard into pumpkin-pie paradise. Top it off with whipped cream and nutmeg.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1  recipe for  pastry for single-crust pie (I just buy one all ready made)
• 1 (8 ounce) package cream cheese, softened
• 1⁄4 cup granulated sugar
• 1⁄2 teaspoon vanilla
• 1  slightly beaten egg
• 1 1⁄4 cups canned pumpkin
• 1  cup 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
• 1⁄2 cup  chopped pecans
• 2  tablespoons all-purpose flour
• 2  tablespoons brown sugar
• 1  tablespoon butter, softened

Directions

1. Prepare and roll out pastry.
2. (Or buy one).
3. In small mixing bowl beat cream cheese, 1/4 cup granulated sugar, the vanilla, and the 1 slightly beaten egg, with electric mixer on low to medium speed until smooth.
4. Chill in refrigerator for 30 minutes.
5. Spoon into pastry or store bought pie crust.
6. In a medium mixing bowl combine pumpkin, evaporated milk, the 2 eggs, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg.
7. Carefully pour over cream-cheese mixture.
8. To prevent overbrowning, cover edge of the pie with foil.
9. Bake in a 350 degree oven for 25 minutes.
10. Remove foil.
11. Bake for 25 minutes more.
12. Meanwhile, combine the pecans, flour, the 2 tablespoons brown sugar, and butter.
13. Sprinkle over the pie.
14. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean.
15. Cool for 1 to 2 hours on a wire rack.
16. Refrigerate within 2 hours; cover for longer storage.