Pumpkin Cream Cheese Layer Pie

Name: Pumpkin Cream Cheese Layer Pie
Ingredients: 1 (8 ounce) cream cheese, softened; 1/3 cup sugar; 1 egg, beaten; 1 teaspoon vanilla; 1 prepared pie crust (uncooked); 1 (15 ounce) can pumpkin; 1/2 cup brown sugar; 2 eggs, beaten; 1/4 cup milk; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 3/4 cup pecans, chopped; 2 tablespoons butter, softened; 2 tablespoons brown sugar

15 ingredients

7 steps

Ingredients

1 (8 ounce) cream cheese, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 prepared pie crust (uncooked)
1 (15 ounce) can pumpkin
1/2 cup brown sugar
2 eggs, beaten
1/4 cup milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup pecans, chopped
2 tablespoons butter, softened
2 tablespoons brown sugar

Directions

1

Mix cream cheese, sugar, egg and vanilla well. Pour into uncooked pie crust.
2

Place in refrigerator to chill and thicken for approximately 30 to 45 minutes.
3

In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Pour on top of chilled cream cheese layer.
4

In a small bowl combine pecans, butter and brown sugar; set aside.
5

Bake in a 350 degree oven for 45 minutes. Edge of pie may be covered with a foil protector for one-half of baking time to prevent crust from getting too brown.
6

Carefully remove from oven and sprinkle pecan mixture around in a circle on top of pie. Place back in oven for approximately 10 to 15 minutes.
7

Remove from oven and allow to cool slightly. Chill in refrigerator for approximately 3 to 4 hours before cutting into serving pieces.