Pumpkin cheesecake praline pie

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 ¾ c. chopped pecans 2 T. melted butter 1 T. brown sugar Filling: 1 8 oz. pkg. cream cheese 1⅓ c. sugar, divided 1 egg 1¼ c. canned pure pumpkin 1 c. half & half 1 T. all-purpose flour 2 eggs, slightly beaten 2 t. pumpkin pie spice ¼ t. cloves ½ t. finely grated orange rind ¼ t. salt 1 t. cinnamon Grated nutmeg

Nutritional information

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, ⅓ 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