Pumpkin Praline Pie

By á-47

Ingredients

• 12 oz. cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1 tea. finely shredded orange peel
• Premade single-crust Deep-Dish Pie pastry
• 1 15-oz. can pumpkin
• 3/4 cup sugar
• 2 tea. pumpkin pie spice
• 3 eggs
• 3/4 cup half-and-half or light cream
• 3/4 cup broken pecans
• 1/2 cup milk chocolate-covered toffee pieces or chopped English toffee bars
• 1/4 cup packed brown sugar
• Hot Fudge (or Caramel) Ice Cream Topping (optional)
• Whipped cream (optional)

Preparation

Step 1

In a medium bowl, combine cream cheese and the 1/3 cup sugar; beat with an electric mixer on low to medium speed until smooth. Beat in the 1 egg; stir in the orange peel. Cover and chill for 30 minutes.

Preheat oven to 375 degrees.

For pumpkin filling: in large bowl, combine pumpkin, the 3/4 cup sugar, and 2 tea. pumpkin pie spice. Add the 3 eggs and beat lightly. Gradually beat in half-and-half. Spread cream cheese mixture into pastry-lined pie pan. Carefully spoon pumpkin filling over cream cheese.

To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes.

In a small bowl, combine pecans, toffee, and brown sugar. Remove foil from pie. Sprinkle with nut mixtue.

Bake for 25-30 minutes more or until a knife inserted near the center comes out clean. Cook on a wire rack. Cover and chill pie within 2 hours.

If desired, garnish individual servings with hot fudge (or caramel) topping and whipped cream.