Praline Creme Pumpkin Pie

Title: Praline Creme Pumpkin Pie

Categories: Pies, Bakery

Yield: 10 servings

1 Pie crust (9 inch)

*filling*

1/2 c Sugar

1 1/2 ts Pumpkin pie spice

1/4 ts Salt

16 oz Pumpkin pie filling

12 oz Evaporated milk

2 Eggs; slightly beaten

*praline layer*

1/4 c Brown sugar

2 tb Flour

1/4 c Butter or margarine

1/2 c Pecans; chopped

*topping*

3 oz Cream cheese; softened

2 ts Milk

1 ts Orange peel; grated

8 oz Cool whip

50 Heat oven to

425 degrees. In

large bowl, combine all filling ingredients; beat until well blended. Pour

425 for 15 minutes. Reduce oven

temperature to 350 degrees. 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 over pumpkin filling. Bake at 350

30 to 35 minutes or until knfie isnerted 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. Refrigeragte until serving time. --