Pumpkin-Cream Cheese Pie - cooking recipe

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

Preparation

Prepare and roll out pastry.
(Or buy one).
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.
Chill in refrigerator for 30 minutes.
Spoon into pastry or store bought pie crust.
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.
Carefully pour over cream-cheese mixture.
To prevent overbrowning, cover edge of the pie with foil.
Bake in a 350 degree oven for 25 minutes.
Remove foil.
Bake for 25 minutes more.
Meanwhile, combine the pecans, flour, the 2 tablespoons brown sugar, and butter.
Sprinkle over the pie.
Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean.
Cool for 1 to 2 hours on a wire rack.
Refrigerate within 2 hours; cover for longer storage.