With the creamy pumpkin over cheesecake mixture, this pie has a very unique taste and the praline pecans set it off perfectly.
1 9" deep-dish pastry crust
3/4 c. chopped pecans
2 T. melted butter
1 T. brown sugar
1 8 oz. pkg. cream cheese
1 1/3 c. sugar, divided
1 1/4 c. canned pure pumpkin
1 c. half & half
1 T. all-purpose flour
2 eggs, slightly beaten
2 t. pumpkin pie spice
1/4 t. cloves
1/2 t. finely grated orange rind
1/4 t. salt
1 t. cinnamon
500 calories, 30 g. fat, 6 g. protein, 53 g. carbohydrates, 3 g. fiber, 3140 g. sodium.
1. To prepare pecans, place pecans, butter and brown sugar in a non-stick skillet. Cook over medium heat until fragrant, about 5 minutes. Remove from heat and scrape onto aluminum foil to cool.
2. Preheat oven to 350 degrees.
3. To prepare filling, combine cream cheese, 1/3 c. sugar and vanilla, mixing until well blended. Blend in 1 egg. Pour into pastry crust.
4. Combine pumpkin, half & half, flour, remaining sugar, 2 slightly beaten eggs, pumpkin pie spice, cloves, orange rind, salt & cinnamon. Carefully pour pumpkin mixture in a spiral pattern over cream cheese mixture. Bake 1 hour or until almost set in middle. Let cool. Sprinkle Praline Pecans over top of pie. Dust with grated nutmeg. Serves 8