Fall Recipe from Kippy (from Oct, 2008)

Cream Cheese Pumpkin Pie

1 8oz. package cream cheese softened
¼ cup sugar
½ tsp. vanilla
1 egg slightly beaten
Beat together until smooth, chill 30 minutes and put in to unbaked pie shell.

1 small can pumpkin
1 cup evaporated milk
2 eggs beaten
¼ cup brown sugar
¼ cup white sugar
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
Beat and pour mixture over cream cheese in pie pan.

Topping:
½ cup chopped pecans
2 tbsp. butter
2 tbsp. flour
2 tbsp. brown sugar

Preheat oven to 350, use a deep pie pan (the filling makes a lot). Bake at 350 for 50 minutes. Cover pie edges with foil for the first 25 minutes if you have much crust exposed then remove foil for the last 25 minutes.

Sprinkle topping over pie and bake for another 15-20 minutes until knife comes out clean.