1 (8 oz.) cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla
1 slightly beaten egg
1 can baked pastry shell
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
1/2 c. chopped pecans
2 tbsp. butter, softened
2 tbsp. all purpose flour
2 tbsp. brown sugar

In small mixer bowl, beat together cream cheese, 1/4 cup sugar, vanilla and the one egg until smooth. Chill for 30 minutes and turn into prepared pie shell. Combine pumpkin, milk, the 2 eggs, 1/4 cup brown sugar, cinnamon, salt and nutmeg. Carefully pour over cream cheese mixture. Cover edge of pie with foil. Bake in 350 degree oven for 25 minutes. Remove foil. Bake 25 minutes more. Meanwhile, combine the pecans, butter, flour and 2 tablespoons brown sugar, sprinkle over the pie. Bake pie for 10 to 15 minutes more or until knife inserted near the center comes out clean. Cool on wire rack.