Recipe: Pumpkin Cream Cheese Pie with Pecan Topping
Description: This is a delicious pie with a combination of textures.  The cream cheese heightens the pumpkin flavor and the topping is sweet and crunchy.
Ingredients: [{"text": "1 can(s) (15 ounces) pumpkin"}, {"text": "2 - large eggs"}, {"text": "1 package(s) (8 ounces) cream cheese, softened"}, {"text": "3/4 cup(s) sugar"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1 teaspoon(s) ground cinnamon"}, {"text": "1/2 teaspoon(s) ground ginger"}, {"text": "1/4 teaspoon(s) ground cloves"}, {"text": "1 can(s) (12 ounces) evaporated milk"}, {"text": "1 - pie crust shell"}, {"text": "PECAN TOPPING"}, {"text": "1 tablespoon(s) butter, softened"}, {"text": "1/4 cup(s) light brown sugar"}, {"text": "1/4 cup(s) flour"}, {"text": "1/4 cup(s) chopped pecans"}, {"text": "1/4 cup(s) semi-sweet chocolate chips (optional)"}]
Instructions: Beat eggs in a blender until yolks are cracked, then add cream cheese.
Beat on high until there are hardly any lumps (2 minutes).
Add pumpkin, sugar and spices.
Gradually stir in evaporated milk.
Pour into pie shell. Don't fill it too high.  You'll probably have some left over.
Bake at 425 degrees for 15 minutes, then lower temperature to 350 degrees and bake for another 30 minutes.
While pie is baking, mix together topping ingredients.
After the pie has baked for 30 minutes, sprinkle topping mixture over the top.  You don't have to use all of it, just what you prefer.
Bake for an additional 10-15 minutes, or until a knife inserted near the center of the pie comes out clean.
Let cool for 2 hours.
