Pumpkin Cream Cheese Layer Pie - cooking recipe

Ingredients

1 (8 ounce) cream cheese, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 prepared pie crust (uncooked)
1 (15 ounce) can pumpkin
1/2 cup brown sugar
2 eggs, beaten
1/4 cup milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup pecans, chopped
2 tablespoons butter, softened
2 tablespoons brown sugar

Preparation

Mix cream cheese, sugar, egg and vanilla well. Pour into uncooked pie crust.
Place in refrigerator to chill and thicken for approximately 30 to 45 minutes.
In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Pour on top of chilled cream cheese layer.
In a small bowl combine pecans, butter and brown sugar; set aside.
Bake in a 350 degree oven for 45 minutes. Edge of pie may be covered with a foil protector for one-half of baking time to prevent crust from getting too brown.
Carefully remove from oven and sprinkle pecan mixture around in a circle on top of pie. Place back in oven for approximately 10 to 15 minutes.
Remove from oven and allow to cool slightly. Chill in refrigerator for approximately 3 to 4 hours before cutting into serving pieces.