Praline Creme Pumpkin Pie

  • on January 27, 2008
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Ingrients & Directions

Pastry for unbaked -one-crust pie

1/2 c Sugar 12 oz Can (1 1/2 cups)
1 1/2 ts Pumpkin pie spice -evaporated milk
1/4 ts Salt 2 Eggs, slightly beaten
16 oz Can (2 cups) pumpkin

1/4 c Firmly packed brown sugar 1/4 c Margarine or butter
2 tb All-purpose flour 1/2 c Chopped pecans

3 oz Pkg cream cheese, softened 8 oz 3 1/2 cups frozen whipped
2 ts Milk -topping,
1 ts Grated orange peel

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.

1 pie

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