Crunch Top Pumpkin Pie - cooking recipe

Ingredients

1 (3 1/2 oz.) can flaked coconut
6 Tbsp. butter or margarine, divided
1 (4 oz.) pkg. cream cheese
1 3/4 c. cooked, mashed pumpkin
1 egg
1/2 c. chopped pecans
1 tsp. vanilla extract
1/4 c. chopped pecans
1/4 c. all-purpose flour
1/4 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
dash of ground nutmeg

Preparation

Spread coconut for crust in a 9-inch glass pie plate. Microwave at High 2 minutes.
Microwave 2 tablespoons butter in a small glass custard cup at High 1 minute.
Mix melted butter into coconut.
Spread crust evenly in pie plate.
Microwave at High 2 minutes.
Microwave cream cheese in a 2 1/2-quart glass mixing bowl at High 1/2 to 1 minute.
Add pumpkin, egg, powdered sugar and vanilla.
Beat until smooth.
Pour mixture into coconut crust. Microwave 4 tablespoons butter in a small glass mixing bowl at High, 1/2 to 1 minute.
Stir in pecans, flour, brown sugar, cinnamon and nutmeg.
Sprinkle topping over pumpkin filling. Microwave at High, 4 to 5 minutes.
Chill before serving.
Yield: one 9-inch pie.