Easter - Praline Cream Pumpkin Pie

April 11, 5:55 PMHartford Cooking ExaminerDonna Breault

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What You Need: 
1 pre-made pie crust
The Pumpkin Filling:
1/2 cup of sugar
1 & 1/2 teaspoons of pumpkin pie spice
1/4 teaspoon of salt
1-(16 ounce can) or (2 cups) of pumpkin
1-(12 ounce can) or (1 & 1/2 cups) of evaporated milk
2 large eggs, slightly beaten
The Praline Layer:
1/4 cup of firmly packed brown sugar
2 tablespoons of all-purpose flour
1/4 cup of butter or margarine
1/2 cups of chopped pecans
For The Topping:
3 ounce package of cream cheese, softened
2 teaspoons of milk
1 teaspoon of orange peel,  grated
3 & 1/2 cups of frozen whipped topping

What to Do: 
STEP 1) Preheat the oven to the recommended time on the pre-made crust package. Bake the pre-made pie crust as directed on the package; then set aside.

 
STEP 2) In a large bowl, combine all of the pumpkin filling ingredients; beat until well blended. Pour into the pie crust. Bake for about 15 minutes at 425 degrees.
 

STEP 3) Meanwhile, in a small bowl combine the brown sugar and flour. Using pastry blender or forks, cut in margarine until mixture resembles coarse crumbs. Stir in the pecans. Sprinkle the praline layer mixture over Pumpkin Filling. Reduce the oven temperature to 350 degrees; bake an additional 30 to 35 minutes or until knife inserted near center comes out clean. Cool completely.
 

STEP 4) Make the topping: In small bowl, combine the cream cheese, milk and orange peel; mix until smooth. Gently fold whipped topping into cream cheese mixture. Spoon the topping over cooled pie. Refrigerate until it’s time to serve. Keep the pie stored in the refrigerator.

STEP 5) Enjoy!