Praline creme pumpkin pie

1 pie

Ingredients

Quantity Ingredient
Pastry for unbaked
½ cup Sugar
1½ teaspoon Pumpkin pie spice
¼ teaspoon Salt
16 ounces Can (2 cups) pumpkin
¼ cup Firmly packed brown sugar
2 tablespoons All-purpose flour
3 ounces Pkg cream cheese, softened
2 teaspoons Milk
1 teaspoon Grated orange peel one-crust pie
12 ounces Can (1 1/2 cups) evaporated milk
2 Eggs, slightly beaten
¼ cup Margarine or butter
½ cup Chopped pecans
8 ounces 3 1/2 cups frozen whipped topping,

Directions

FILLING

PRALINE LAYER

TOPPING

Prepare pastry for unbaked one-crust pie using 9-inch pie pan. Heat oven to 425 degrees F. In large bowl, combine all filling ingredients; beat until well blended. Pour into pastry-lined pan. Bake at 425 degrees for 15 minutes.

Meanwhile, in small bowl combine brown sugar and flour. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in pecans.

Sprinkle pecan mixture over pumpkin filling. Reduce oven temperature to 350 degrees; bake an additional 30 to 35 minutes or until knife inserted near center comes out clean. Cool completely.

In small bowl, combine cream cheese, milk and orange peel; mix until smooth. Gently fold whipped topping into cream cheese mixture. Spoon over cooled pie.

Refrigerate until serving time. Store in refrigerator.

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