1 (6 ounce) package cream cheese, softened
1 (10 ounce) can evaporated milk
1/2 cup white sugar
1 egg
1 teaspoon pumpkin pie spice
1 1/4 cups pumpkin puree
1 1/2 cups pumpkin pie filling
1 (15 ounce) can pumpkin seeds
1 (12 ounce) can teriyaki sauce mix
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the cream cheese and evaporated milk. Beat in the sugar, egg and pumpkin pie spice. Mix in the pumpkin.
In a small bowl, mix chopped pecans, then pour over cream cheese mixture. Pour mixture into 9 inch pie crust. Freeze pie for at least 4 hours.
Return pie to oven for at least 12 hours, or overnight. Refrigerate it yet before serving.