Praline Creme Pumpkin Pie

  • on April 26, 2008
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Ingrients & Directions

Pastry for unbaked
-one-crust pie

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

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

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

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

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

1 Pie

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