Twofer Pumpkin Cheesecake Pie

Roll out the pie crust so that it fits in a 9-inch pie pan. Trim and crimp the edges.
In a bowl, beat the cream cheese, beat the cream cheese until it’s smooth. Add ¼ sugar, lightly beaten egg, and vanilla and mix until smooth. Chill the mixture for 30 minutes in the refrigerator. Once chilled, spread the cream cheese mixture into the bottom of the pie crust.
Preheat the oven to 350°F.
In a large bowl, mix together the pumpkin, evaporated milk, the two beaten eggs, ¼ cup granulated sugar, ¼ cup brown sugar, cinnamon, salt, and nutmeg. Mix them all together until smooth. Pour the mixture over the cream cheese layer in the pie crust.
Bake the pie for 25 minutes. Cover the edges of the pie with foil and bake it for another 25 minutes.
In a small bowl, combine the 4 tablespoons of flour and 4 tablespoons of brown sugar. Cut the butter into the mixture until it resembles coarse crumbs. Add the pecans and stir to combine.
Sprinkle the pecan topping over the pie and then bake it for another 10 to 15 minutes or until an inserted knife in the middle of the pie comes out clean. Cool the pie for one to two hours before transferring to the refrigerator to cool completely.