8 oz. pkg. cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla
1 slightly beaten egg
1 unbaked 9 inch pie shell
1 1/4 c. canned pumpkin
1 c. evaporated milk
2 beaten eggs
1/4 c. brown sugar
1/4 c. sugar
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
1/2 c. chopped pecans
2 tbsp. butter, softened
2 tbsp. flour
2 tbsp. brown sugar

In small mixer bowl, beat together cream cheese, 1/4 c. sugar, vanilla, and 1 egg until smooth. Chill 30 minutes. Turn into pie shell. Combine pumpkin, milk, 2 eggs, sugars, spice, and salt. Carefully pour over cream cheese mixture. Cover edge of the pie with foil. Bake 25 minutes in 350 degree oven. Remove foil and bake 25 minutes more. Meanwhile, combine pecans, butter, flour, and 2 tablespoons brown sugar. Sprinkle over pie. Bake 10 to 15 minutes more or until knife inserted near center comes out clean.