1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla
1 slightly beaten egg

In a small mixer bowl, beat together these first 4 ingredients until smooth. Chill for 30 minutes. 1 1/4 c. canned pumpkin 1 c. evaporated milk 2 beaten eggs 1/4 c. packed brown sugar 1/4 c. sugar 1 tsp. ground cinnamon 1/4 tsp. salt 1/4 tsp. ground nutmeg

Combine pumpkin, milk, 2 eggs, brown sugar, sugar, cinnamon, salt and nutmeg. Pour the cream cheese mixture into pie shell and smooth out. Carefully pour pumpkin mixture over the cream cheese mixture. Cover the edges of the pie with foil. Bake in a 350 degree oven for 25 minutes, remove foil and bake 25 minutes more.

Meanwhile combine in a small bowl, 1/2 cup chopped pecans, 2 tablespoons butter, softened, 2 tablespoons all-purpose flour and 2 tablespoons brown sugar. Remove pie from oven, sprinkle this mixture over the pie and then bake for 10 minutes longer or until a knife inserted near the center comes out clean. Cool on wire rack. Makes 1 DELICIOUS PIE.