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Thanksgiving: Pumpkin Praline Pie

Source of Recipe


From "Totally Pies Cookbook" by Helene Siegel & Karen Gillingham



List of Ingredients



• One 9-inch unbaked pie crust
  
• 1 (8-ounce) package cream cheese, at room temperature
  
• ¾ cup sugar
  
• 2 eggs, lightly beaten
  
• 1 (15-ounce) can pure pumpkin
  
• 1-2/3 cups half-and-half
  
• ½ tsp salt
  
• 1 tsp cinnamon
  
• ½ tsp ground ginger
  
• ¼ tsp ground cloves
  
• .
  
• -- Topping --
  
• ½ stick butter, melted
  
• ¾ cup light brown sugar
  
• 1 cup chopped pecans
  






Instructions



1. Preheat oven to 425° F.
   In a large mixing bowl, combine cream cheese and sugar. Blend well. Beat in eggs. Add pumpkin, half-and-half, salt, cinnamon, ginger and cloves. Mix well. Pour into pie crust.
   
   
2. Bake 11 to 14 minutes, or until light golden brown. Cover edges of crust with strips of foil if it begins to get too brown.
   Reduce oven to 350° and continue baking 35 to 45 minutes. Pie is done when knife inserted in center comes out clean. Cool on wire rack.
   
   
3. Combine melted butter, brown sugar and nuts in small bowl. Spread over cooled pie. Just before serving, place pie under preheated broiler just until topping begins to bubble. Watch carefully to prevent burning.
   
   Serves 8 to 10