Mommy’s Pumpkin Cheesecake Praline Pie

By longhornfans

Ingredients

• PRALINE PECANS:
• 1 (9-inch) deep-dish pie crust, frozen
• 3/4 cup chopped pecans
• 2 tablespoons melted butter
• 1 tablespoon brown sugar
• FILLING:
• 1 (8-ounce) package cream cheese, softened
• 1 1/3 cups sugar, divided
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 1/4 cups canned pure pumpkin
• 1 cup half-and-half
• 1 tablespoon all-purpose flour
• 2 eggs, slightly beaten
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon cloves
• 1/2 teaspoon finely grated orange rind
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• Grated nutmeg

Details

Servings 8
Adapted from americanprofile.com

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 350F.
3. To prepare filling, combine cream cheese, 1/3 cup sugar and vanilla, mixing until well blended. Blend in 1 egg. Pour into pastry crust.
4. Combine pumpkin, half-and-half, all-purpose flour, remaining sugar, 2 slightly beaten eggs, pumpkin pie spice, cloves, orange rind, salt and cinnamon.
5. Carefully pour pumpkin mixture in a spiral pattern over cream cheese mixture. (Pumpkin mixture will sink to the bottom.)
6. Bake 1 hour or until almost set in middle. Let cool.
7. Sprinkle Praline Pecans over top of pie. Dust with grated nutmeg.