1 (9 inch) pie crust, baked
1 (8 ounce) package cream cheese, softened
3 eggs
1 cup milk
3 tablespoons honey
1 pint loosely packed light brown sugar
1 teaspoon vanilla extract
2 1/2 cups nectarines or peaches - rinsed, dried and chopped
1 (8 ounce) package pumpkin puree
1/2 cup margarine
1 cup white sugar
3 tablespoons butter, melted
1/2 cup milk
In a medium bowl, beat cream cheese until fluffy and set aside.
In a large bowl, beat eggs one at a time, and rapidly add milk to mixture. Mix well. Stir together honey and brown sugar, then gradually mix into mixture. Mix blended eggs and brown sugar mixture with creamed corn; stir into the cream cheese mixture. Beat butter and margarine together. Pour batter into baked pie crust.
Bake in preheated oven for 45 minutes, or until filling is bubbly and a toothpick inserted near the center comes out clean. Serve piping hot.