Layered Pumpkin Cream Cheese Pie With Streusel Nut Topping

Step 1: Preheat oven to 350 degrees F, then fit the prepared pie pastry into a 9-inch glass pie plate and flute edges as desired.

TO MAKE THE CREAM CHEESE FILLNG LAYER

Step 2: In a large bowl beat the cream cheese with 1/3 cup sugar, egg and vanilla until smooth; pour into the prepared pie shell and chill for 30 minutes.

TO MAKE THE PUMPKIN FILLING LAYER

Step 3: In a large bowl combine pumpkin puree with evaporated milk, 2 eggs, vanilla, 1/3 cups brown sugar, 1/3 cup white sugar, cinnamon, nutmeg, cloves and salt; mix until well combined.

Step 4: Pour the pumpkin mixture over the chilled cream cheese mixture in the pie shell.

Step 5: Cover the edges of the crust with foil to prevent excess browning.

Step 6: Bake for 25 minutes; remove the foil from edges and continue to bake for another 20 minutes.

TO MAKE THE STREUSEL TOPPING

Step 7: While the pie is baking combine 3 tablespoons flour with 3 tablespoons brown sugar in a small bowl; add in softened butter and mix until combined, then add in chopped nuts.

Step 8: After the pie has been in the oven for the last 20 minutes remove and sprinkle the streusel mixture evenly on top; return to oven and bake for 10-15 minutes more.