All you need:
For cheesecake layer:
1 (8 ounce) package Hy-Vee cream cheese, softened
1/4 c. Hy-Vee granulated sugar
1 Hy-Vee large egg
For pastry:
1 refrigerated Hy-Vee ready-to-bake pie crust
For pumpkin filling:
1 (15 ounce) can Hy-Vee pumpkin
3/4 c. Hy-Vee half-and-half
2 Hy-Vee large eggs
1/2 c. Hy-Vee sugar
1 tsp Hy-Vee cinnamon
1/4 tsp Hy-Vee nutmeg
1/4 tsp Hy-Vee salt
For almond streusel topping:
2 tbsp Hy-Vee all-purpose flour
2 tbsp packed Hy-Vee brown sugar
2 tbsp Hy-Vee butter, softened
1 (2 ounce) package Hy-Vee slivered almonds, finely chopped and toasted
All you do:
For the cheesecake layer, beat cream cheese with an electric mixer until smooth. Add 1/4 cup sugar and 1 egg, mixing until smooth; refrigerate while preparing remaining steps.
Preheat oven to 425 degrees.
Meanwhile, for the pastry, unroll pastry and fit into a 9-inch pie pan. Trim edges, leaving a 1-inch overhang. Fold under extra pastry and crimp edges as desired; set aside.
For pumpkin layer, combine pumpkin, half-and-half, 2 eggs, 1/2 cup sugar, cinnamon, nutmeg and 1/4 teaspoon salt, mixing until smooth. Spread chilled cheesecake filling into prepared pastry shell. Pour pumpkin mixture over cream cheese layer. Bake for 15 minutes. Reduce heat to 350 degrees and continue baking 40 minutes.
Meanwhile, for almond streusel topping, combine 2 tbsp flour and brown sugar in bowl. Cut in butter and almonds; combine well. Top pie with almond streusel topping and continue baking 30 minutes, or until knife inserted comes out clean. Cool on a wire rack. Cover and refrigerate.
Daily nutritional values:
170% vitamin A
0% vitamin C
10% calcium
8% iron
Nutrition information per serving:
Calories: 440
Carbohydrate: 45g
Cholesterol: 130mg
Dietary Fiber: 3g
Fat: 28g
Protein: 8g
Saturated Fat: 12g
Sodium: 340mg
Sugar: 26g
Trans fats: 0g