1 (8 oz.) pkg. cream cheese, softened
3/4 c. packed 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
1 (9-inch) unbaked pie crust

NUT-CRUNCH TOPPING:

2 tbsp. butter
3/4 c. chopped walnuts
1/3 c. brown sugar

Early in day, 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 until blended; pour into unbaked pie crust, bake 30 minutes.

Prepare Nut-Crunch Topping. Spoon over pie, bake 15 minutes longer. Cool pie.

NUT-CRUST TOPPING: In saucepan over low heat, melt 2 tablespoons butter. Stir in 3/4 cup walnuts and 1/3 cup brown sugar.