1 refrigerated pie dough round

1 cup sugar

3 tablespoons flour

1 (8 ounce) package cream cheese, softened

1 tablespoon vanilla

1 tablespoon milk

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ginger

¼ teaspoon cloves

3 large eggs

1 (15 ounce) can pumpkin (not pumpkin pie filling)

-for the crumble-

½ cup unsalted butter, room temperature

1 ½ cup brown sugar

6 Tablespoons flour

1 cup pecan chips

Set the oven to 375F. Line a 9” pie dish with the dough, crimp, and dock with a fork. Gently lay a sheet of parchment on the crust and fill with pie weights or dried beans. Bake for about 8-9 minutes or until the crust is just turning a light golden color. Carefully remove from the oven, lift the parchment sheet and beans out of the dish, and set the pan aside until ready to be filled.

In a large bowl, beat or mix together the sugar, flour, cream cheese, milk and vanilla. Beat until smooth; reserve ½ cup of the mixture. Add remaining ingredients to the cream cheese mixture. Beat on medium speed, scraping down the sides of the bowl, until smooth. Pour into the par-baked crust.

Using a small cookie scoop, drop dollops of the reserved cream cheese mixture around the top of the pie. Cut through the cream cheese and pumpkin mixtures with a knife or a skewer, making pretty swirled marble designs. Bake in the oven for 35 minutes.

While the pie bakes, combine all of the ingredients for the crumble in a medium bowl; use a fork to mix and mash into a crumb texture. Set aside.

Carefully remove from the oven, and gently scatter the crumb mixture over the top of the pie. Return to the oven and bake another 10 minutes or until a knife inserted in the center comes out clean. Cool on the counter for at least one hour. Then cover loosely and refrigerate at least 4 hours before serving with whipped cream.

Tip, sprinkle the lightest bit of cinnamon over the whipped cream before serving for an extra pretty touch!