Paradise Pumpkin Pie

cheesecake layer on the bottom, pumpkin custard in the middle, and pecan streusel on top

1 9" pie shell

1 8-oz. pkg. cream cheese, softened
1/4 cup white sugar
1/2 tsp. vanilla
1 egg, beaten

1 1/4 cups pumpkin puree
1 cup evaporated milk
2 eggs, beaten
1/4 cup packed brown sugar
1/4 cup white sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt

2 T. all-purpose flour
2 T. brown sugar
2 T. butter, softened
1/2 cup chopped pecans

Preheat oven to 350 degrees.

Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Beat mixture until light and smooth. Chill for 20 minutes, then spread into pastry shell.

Pumpkin Layer: In large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are combined. Pour over cream cheese layer. Cover edges of crust with aluminum foil.

Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes.

Pecan Streusel Layer: While pie is in the oven, combine flour and 2 T. brown sugar in small bowl. Mix well, then add softened butter and stir until ingredients are combined. Mix in the chopped pecans. After pie has been in the oven 50 minutes, remove and sprinkle pecan streusel evenly over the top. Bake an additional 10-15 minutes, until toothpick inserted in the center comes out clean.