Preheat oven to 425?. For cheesecake layer, beat cream cheese until smooth. Add ? sugar and 1 egg, mixing until smooth; refrigerate while preparing remaining steps. For Pastry, unroll pastry shell and fit into a 9 inch pie pan. Trim edges, leaving a 1 inch overhang. Fold under extra pastry and crimp edges as desired then set aside.
For pumpkin layer, combine pumpkin, ? & ?, 2 eggs, ?C. sugar, cinnamon, nutmeg and salt. Spread cheesecake filling into pastry shell, pour umpkin mixture over top. Bake for 15 minutes. Reduce heat to 350? and bake for 40 minutes.
For almond streusel topping, combine flour and brown sugar. Cut in butter and almonds; combine well. Spinkle topping on pie and continue baking30 minutes or until knofe comes out clean.
Cool and then refrigerate.
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|Serving Size: 1 Serving (594g)|
|Recipe Makes: 4|
|Calories from Fat: 623 (44%)|
|Amt Per Serving||% DV|
|Total Fat 69.2g||92 %|
|Saturated Fat 30.8g||154 %|
|Monounsaturated Fat 24.1g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 692.8mg||213 %|
|Sodium 913.6mg||32 %|
|Potassium 773.2mg||20 %|
|Total Carbohydrate 174.9g||51 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 168.3g|
|Protein 29.6g||42 %|
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Calories per serving: 1405
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