Ingredients
Dough for single-crust pie1 can (15 ounces) solid-pack pumpkin1 can (14 ounces) sweetened condensed milk1/2 cup sugar1/2 cup packed dark brown sugar2 large eggs1 tablespoon all-purpose flour1/2 teaspoon salt1-1/2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground gingerCREAM CHEESE FILLING:1 package (8 ounces) cream cheese, softened1/4 cup sugar1/2 teaspoon vanilla extract1 large egg, lightly beatenTOPPING:1/4 cup old-fashioned oats1/4 cup packed dark brown sugar2 tablespoons all-purpose flour1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg2 tablespoons cold butter, cubed1/4 cup chopped walnuts
Preparation
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
In a large bowl, beat pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust. In another bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon evenly over pumpkin layer.
In a small bowl, combine the first 5 topping ingredients; cut in butter until crumbly. Stir in walnuts; sprinkle over filling. Cover edge with foil to prevent overbrowning.
Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 50-60 minutes longer. Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold.
