Pumpkin Cream Cheese Pie

1 8 oz. Cream cheese, softened
1/4 c. sugar
½ t. vanilla
1 slightly beaten egg

1 1/4 c. canned pumpkin
1 c. evaporated milk
2 beaten eggs
1/4 c. sugar
1/4 c. brown sugar
1 t. cinnamon
1/4 t. salt
1/4 t. nutmeg

Topping:
½ c. chopped pecans
2 T. Flour
2 T. Brown sugar
1 T. Butter, softened

Prepare pie shell and place in pan. Mix cream cheese 1/4 c. sugar, vanilla and 1 egg until smooth. Chill in fridge for 30 min. Spoon into pastry lined pan. Mix pumpkin, evap milk, sugars and spices. Carefully pour over cream cheese mixture. Cover edges with foil. Bake at 350 for 25 min. Remove foil, bake 25 more minutes. While pie is baking combine last 4 ingredients. Sprinkle over pie and bake 10-15 minutes or until knife comes out clean. Cool for 1-2 hours on a wire rack. Refrigerate within 2 hours.