Mommy's Pumpkin Cheesecake Praline Pie

By Hklbrries

Ingredients

• Praline Pecans:
• 1 (9-inch) deep-dish pie crust, frozen
• 3/4 cup chopped pecans
• 2 tbsp melted butter
• 1 tbsp brown sugar
• Filling:
• 1 (8 ounce) package cream cheese, softened
• 1 1/3 cups sugar, divided
• 1/2 tsp vanilla extract
• 1 egg
• 1 1/4 cups canned pure pumpkin
• 1 cup half-and-half
• 1 tbsp 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

Preparation

Step 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.

Preheat oven to 350 F.

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

Combine pumpkin, half-and-half, all purpose 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.

Nutrition Information:
Per serving
500 calories
30 g fat
6 g protein
53 g carbohydrates
3 g fiber
310 mg sodium