Pecan Crunch Pumpkin-Cheesecake Pie

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon finely shredded lemon peel
• 1 egg, lightly beaten
• 1 pastry dough, for deep-dish pie (recipe below)
• 1 1/4 cups canned pumpkin
• 1 cup half-and-half or 1 cup light cream
• 1/2 cup packed brown sugar
• 2 eggs, lightly beaten
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 3 tablespoons packed brown sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons butter, softened
• 3/4 cup coarsely chopped pecans
• sweetened whipped cream

1. In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. With mixer on low to medium speed, beat in granulated sugar, vanilla, and 1 egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes.
2. Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured surface, roll dough to a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate; fold extra pastry under until even with the plates rim and crimp edges. Spoon cream-cheese mixture into the pastry-lined pie plate, spreading evenly.
3. In a medium mixing bowl stir together pumpkin, half-and-half or light cream, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice, and salt. Carefully pour over cream cheese mixture.
4. Bake, loosely covered with foil, in a 350u0b0 oven for 30 minutes. Uncover; bake for 30 to 40 minutes more or until center is just set. In a small bowl combine 3 tablespoons brown sugar, flour, and butter. Stir in pecans. Sprinkle pecan mixture evenly over pie filling. Bake 10 to 15 minutes more or until topping starts to brown. Cool 1 hour on a wire rack. Chill at least 2 hours before serving. Serve with sweetened whipped cream. For longer storage, cover and keep refrigerated. Makes 8 to 10 servings.
5. Pastry for Deep-Dish Pie: In a medium bowl stir together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until the pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour is moistened (about 5 to 6 tablespoons total water). Form into a ball.

cream cheese, sugar, vanilla, lemon peel, egg, pastry, pumpkin, light cream, brown sugar, eggs, pumpkin pie spice, salt, brown sugar, allpurpose, butter, pecans, whipped cream

Taken from www.food.com/recipe/pecan-crunch-pumpkin-cheesecake-pie-387919 (may not work)