Pastry for 9-inch Pie, unbaked
1 (8-oz.) pkg. cream cheese, softened
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 16-oz can solid-pack pumpkin (not pumpkin-pie filling)
1 5-oz. can evaporated milk
3 large eggs
NUT CRUNCH TOPPING
In saucepan over low heat, melt 2 tablespoons butter. Stir in 3/4 cup walnuts, chopped, and 1/3 cup packed brown sugar.
Preheat oven to 375˚F. In large bowl, with mixer at medium speed, beat first 7 ingredients until blended. Add pumpkin, undiluted milk, and eggs; beat until blended; pour into piecrust; bake 30 minutes.
Prepare Nut-Crunch Topping; spoon over pie; bake 15 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack, about 1 1/2 hours.
Note: I always make two of these pies because I have two pie crusts and it only calls for a bottom crust. Besides it is just as easy to make two and you can share one with a friend (or students!). I also make a triple batch of Nut Crunch Topping for two pies. Make the pies at least a day in advance so you can refrigerate over-night.
Recipe from: My mom found in a magazine years ago.