Jessica's Thanksgiving Pumpkin Cream Cheese Pie

yield 1 pie
Crust*
2 1/2 cups all purpose flour
1 teaspoon salt
dash of sugar
1/2 cup vegetable shortening
1/2 cup very cold butter
1 egg
1/4 cup water
1 tablespoon vinegar
Filling
1 8-ounce package cream cheese, softened
1/2 cup sugar, divided
1/2 teaspoon vanilla
3 eggs, divided
1 1/4 cups canned pumpkin
1 cup evaporated milk
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Topping
1 cup chopped pecans
4 tablespoons all purpose flour
4 tablespoons brown sugar
2 tablespoons cold butter
Directions
Sift together the dry ingredients for pie crust. With a pastry cutter, cut in shortening and butter until pieces are pea-sized. Beat the egg; add to it water and vinegar. Stir all ingredients together. Form the dough into two discs and refrigerate until thoroughly cold.
Once chilled, remove one disc. (*You will only need one disc for this recipe. Keep the other refrigerated until needed or freeze.) Roll into a 12-inch circle. Move pastry to a 9-inch pie plate, taking care not to stretch the pastry. Trim the edges to 1/2 inch beyond the edge of the pie plate and crimp the edges.
Preheat the oven to 350 degrees.
In a mixing bowl, beat cream cheese, 1/4 cup sugar, vanilla and 1 slightly beaten egg with an electric mixer until smooth. Chill mixture in the refrigerator until thoroughly chilled, about 30 minutes. Spoon mixture into the bottom of the prepared crust.
In another mixing bowl, mix together the pumpkin, evaporated milk, 2 beaten eggs, 1/4 cup sugar, brown sugar, cinnamon, salt and nutmeg. Carefully pour mixture over the cream cheese layer. Cover the edges of the crust with foil to prevent over-browning.
Bake in the preheated oven 25 minutes, then remove the foil and cook an additional 25 minutes.
Meanwhile, combine flour, butter and brown sugar for topping. Cut with a pastry cutter until crumbly. Stir in pecans. Sprinkle over the pie. Bake for 10 to 15 minutes more, or until a knife inserted in the center comes out clean.
Cool pie for 1 to 2 hours. Refrigerate within 2 hours. Serve with whipped cream and freshly grated nutmeg.
I make this every Thanksgiving now. It's always a hit!