Walnut-Streusel Pumpkin Pie

Directions

• Line a 9-in. deep-dish pie plate with pastry; trim and flute edge. Refrigerate while preparing filling. In a large bowl, beat the pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust.
• In another bowl, beat the 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 five topping ingredients; cut in butter until crumbly. Stir in walnuts; sprinkle over filling. Cover edge with foil to prevent overbrowning.
• Bake at 400° for 15 minutes. Reduce heat to 350°; bake 50-60 minutes longer or until a knife inserted in the center comes out clean.
• Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold.