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.