1 c. brown sugar
1 c. chopped pecans
2 tbsp. butter

Mix and spread on 2 unbaked pie crusts. Put under broiler until bubbly. 8 oz. cream cheese 1 egg 1/4 c. sugar

Mix and divide between 2 pies. 1 can pumpkin pie filling, mix as directed on can. Divide between two pies. Bake as directed on can. Bake at 425 degrees for 15 minutes then reduce heat to 350 degrees for 50 minutes. This is now the tradition in the Patzold home! Enjoy!