1 (8 oz.) pkg. cream cheese, softened
3/4 c. packed brown sugar
2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 (16 oz.) can solid pack pumpkin (not pumpkin pie filling)
1 (5 oz.) can evaporated milk
3 lg. eggs
1 (9 inch) unbaked pie crust
Nut Crunch Topping (recipe below)

1. Preheat oven to 375 degrees. In large bowl, with mixer at medium speed, beat first 7 ingredients until blended. Add pumpkin, undiluted milk, and eggs; beat until blended; pour into pie crust; bake 30 minutes.

2. Prepare Nut Crunch Topping -- spoon over pie, bake 15 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack, about 1 1/2 hours. Makes 12 servings.

NUT CRUNCH TOPPING:

In saucepan over low heat, melt 2 tablespoons butter (1/4 stick). Stir in: 1/3 c. packed brown sugar

(My niece brought this Thanksgiving and I believe the best pumpkin pie I ever ate. Also her husband commented it was the best he ever ate.)