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
1/4 tsp. ground nutmeg
1/2 tsp. salt
1 (16 oz.) can solid pack pumpkin
1 (5 oz.) can evaporated milk
3 lg. eggs
1 9" unbaked pie crust
Nut Crunch Topping (below)

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.

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 10 servings.

NUT - CRUNCH TOPPING:

In saucepan over low heat, melt 2 tablespoons butter. Stir in 3/4 cup chopped walnuts and 1/3 cup packed brown sugar.