Pumpkin Praline Cheesecake Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 9 inches deep dish pie shells, frozen
• 3/4 cup chopped pecans
• 2 tablespoons melted butter
• 1 tablespoon brown sugar
• 8 ounces package cream cheese, softened
• 1 1/3 cups sugar, divided
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 1/4 cups canned pumpkin puree
• 1 cup half-and-half
• 1 tablespoon all-purpose flour
• 2 eggs, slightly beaten
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon clove
• 1/2 teaspoon finely grated orange rind
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• grated nutmeg

Recipe

• 1 to prepare pecans, place pecans, butter and brown sugar in a nonstick 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°f.
• 3 to prepare filling, combine cream cheese, 1/3 cup sugar and vanilla, mixing until well blended. blend in 1 egg. pour into pastry crust.
• 4 combine pumpkin, half-and-half, all-purpose flour, remaining sugar, 2 slightly beaten eggs, pumpkin pie spice, cloves, orange rind, salt and cinnamon. carefully pour pumpkin mixture in a spiral pattern over cream cheese mixture. (pumpkin mixture will sink to the bottom.) bake 1 hour or until almost set in middle. let cool. sprinkle praline pecans over top of pie. dust with grated nutmeg.