Praline Creme Pumpkin Pie
|Readymade pie crust||15 Ounce (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Pumpkin pie spice||1 1⁄2 Teaspoon|
|Canned mashed pumpkin||16 Ounce (2 Cups, Or Cooked)|
|Evaporated milk||12 Ounce (1 1/2 Cups)|
|Eggs||2 , slightly beaten|
|For praline layer|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Grated orange peel||1 Teaspoon|
|Frozen whipped topping container||8 Ounce, thawed (1 Container)|
Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
(Refrigerate remaining crust for later use.) Heat oven to 425°F.
In large bowl, combine all filling ingredients; beat until well blended.
Pour into pie crust-lined pan.
Bake at 425°F. for 15 minutes.
Reduce oven temperature to 350°F.
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°F. for 30 to 35 minutes or until knife inserted near center comes out clean.
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.