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Lynn Way's Pumpkin Cheese Pie

Servings: 10 servings

Ingredients

  • 1 8 oz pkg cream cheese softened
  • ¾ cup packed brown sugar
  • 2 Tbsp flour
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 1 16 oz can pumpkin
  • 1 5⅓ oz can evaporated milk
  • 3 eggs
  • 1 9 inch unbaked pie crust

Nut-crunch Topping

  • 2 Tbsp butter
  • ¾ cup walnuts chopped
  • ⅓ cup brown sugar

Instructions

  • Preheat oven to 375F.
  • In a large bowl with mixer at medium speed, beat cream cheese and next six ingredients (brown sugar through nutmeg), until blended.
  • Add pumpkin, evaporated milk, and eggs. Beat until blended.
  • Pour into unbaked pie crust, and bake 30 minutes.

Nut-crunch Topping

  • In saucepan over low heat, melt butter. Stir in walnuts, and brown sugar
  • Spoon nut-crunch topping over pie. Bake 15 minutes longer
  • Cool pie.

Notes

Doubling this makes 3 x 9 inch pies.