1 (8 oz.) pkg. cream cheese, softened
3/4 c. brown sugar
2 tbsp. flour
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1 (16 oz.) can pumpkin
1 (5.33 oz.) can evaporated milk
3 eggs
Nut Crunch Topping (below)
1 (9 inch) unbaked pie crust

Preheat oven to 375 degrees. In large bowl with mixer at medium speed, beat cream cheese and next 6 ingredients until blended. Add pumpkin, undiluted milk and eggs; beat just until blended; pour into unbaked pie crust; bake 30 minutes.

Prepare nut crunch topping. Spoon over pie, bake 15 minutes longer. Cool pie.

NUT CRUNCH TOPPING:

In saucepan over low heat, melt 2 tablespoons butter. Stir in 3/4 cup walnuts or pecans, chopped, and 1/3 cup brown sugar.