Amazing Pumpkin Cream Cheese Pie

This is a delicious pumpkin pie variation that has a "lighter" taste than traditional pumpkin pie...and the pecan topping makes it extra tasty!  Think cheesecake, pumpkin pie, and pecan pie all in one!

Pie Crust for 2 9" pies *(my favorite recipe here)


2, 8oz pkg cream cheese, softened
1 c sugar
1/2 c brown sugar
1 tsp vanilla
6 eggs
2 ½ c canned pumpkin
1 12oz can evaporated milk
2 tsp cinnamon
½ tsp salt
½ tsp nutmeg
-Preheat oven to 350 degrees. In a mixing bowl, beat all of the above with an electric mixer until smooth. Spoon mixture into the bottom of the two prepared crusts.
- Bake in preheated oven 40 min

2 c chopped pecans
1/2 c. flour
1/2 c. brown sugar
6 Tbsp cold butter
-While the pie is baking, combine flour, butter and brown sugar for topping. Cut with a pastry cutter until crumbly. Stir in pecans. Sprinkle over the pie. Bake for 15-20 minutes more, or until a knife inserted in the center comes out clean.
-Cool pie for 1-2 hrs. Refrigerate within 2 hrs. Serve cold topped with whipped cream and freshly grated nutmeg.

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