Paradise Pumpkin Pie

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 unbaked pastry shell (9 inches)
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup evaporated milk
• 2 large eggs, beaten
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon butter, softened
• 1/2 cup chopped pecans

1. In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add egg; beat until smooth. Spread over bottom of pie shell. Chill 30 minutes. In a bowl, beat filling ingredients until smooth. Carefully pour over the cream cheese layer. Cover edge of pie with foil. Bake at 350u0b0 for 30 minutes. Remove foil; bake 25 minutes longer. Meanwhile, mix flour, brown sugar and butter until crumbly; stir in pecans. Sprinkle over pie. Bake 10-15 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

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Taken from www.tasteofhome.com/recipes/paradise-pumpkin-pie/ (may not work)