Pumpkin Cheesecake Praline Pie

By Tamipri

For a creamy texture, be sure not to overbake pumpkin pies.

Ingredients

• Praline Pecans:
• 1 9-inch deep-dish pie crust, frozen
• 3/4 c. chopped pecans
• 2 Tb. melted butter
• 1 Tb. brown sugar
• Filling:
• 1 (8 oz.) pkg. cream cheese, softened
• 1 1/3 c. sugar, divided
• 1/2 tsp. vanilla
• 1 egg
• 1 1/4 c. canned pure pumpkin
• 1 c. half and half
• 1 Tb. all-purpose flour
• 2 eggs, slightly beaten
• 2 tsp. pumpkin pie spice
• 1/4 tsp. cloves
• 1/2 tsp. finely grated orange rind
• 1/4 tsp. salt
• 1 tsp. cinnamon
• Grated nutmeg

Details

Servings 8

Preparation

Step 1

1. To prepare pecans, place pecans, butter, and brown sugar in a nonstick skillet. Cook over medium heat until fragrant, about 5 minutes. Remove from heat and scrape onto aluminum foil to cool.

2. Preheat oven to 350 degrees.

3. To prepare filling, combine cream cheese, 1/3 c. sugar and vanilla, mixing until well blended. Blend in one egg. Pour into pastry crust.

4. Combine pumpkin, half and half, flour, remaining sugar, 2 slightly beaten eggs, pumpkin pie spice, cloves, orange rind, salt, and cinnamon. Carefully pour pumpkin mixture in a spiral pattern over cream cheese mixture. (Pumpkin mixture will sink to the bottom.) Bake 1 hour or until almost set in middle. Let cool. Sprinkle Praline Pecans over top of pie. Dust with grated nutmeg.

Per serving: 500 calories, 30gf